Summer is my favorite season and salads are a big reason for that. Eating fresh-from-the-garden produce allows me to feel like I’m somewhat self-sufficient and touches my wanna-be-homesteader soul. Of course, I’m no good at growing broccoli because … bugs. So, of course, much of these ingredients can’t come from my own garden, but you know what I mean. Fresh salads are the bomb in summer.
I’ve spent years looking for the perfect broccoli salad recipe. There are great recipes out there but there was always something not quite right about them for me. This salad needs to be sweet but not too sweet. It needs to be tangy, but not so it puckers your lips. The right balance of sweet, tangy, crunchy and salty makes for a perfect broccoli salad and I think I got it right this time. You can even make it low-carb for your keto days, if you’re doing that kind of thing like me.
I’ve called out the changes you would need to make the recipe fit keto or if you’re dairy-free or egg-free. I’ve used Fabanaise successfully in recipes where it needs to be egg-free. It’s made from aqua faba which is a fancy way of saving “bean water” or water drained from chickpeas. If you’re doing low-carb, you’ll need to omit the ingredients which are high in sugar like the cranberries or raisins. Broccoli has a fair amount of carbs, so be careful as to how much you eat.
Let know if you make this and what you think by leaving a comment on the post. Thanks!
- SALAD INGREDIENTS:
- 8 cups broccoli florets, cut small and bite-sized
- ½ cup diced red onion
- ½ cup dried cranberries or raisins (omit for low-carb)
- ½ cup slivered almonds and/or sunflower seeds
- ½ cup diced bacon, cooked and cooled
- ½ cup cheese of choice, optional (feta, sharp cheddar or mozzarella are good choices)
- -
- DRESSING INGREDIENTS:
- 1 cup mayonnaise (or Fabanaise for egg-free)
- 3 Tbls. apple cider vinegar
- ¼ cup sugar (or equivalent alternative sweetener for low-carb)
- ¼ tsp. salt
- ¼ tsp. pepper
- In a large bowl, combine salad ingredients.
- In a small bowl, combine dressing ingredients and mix well.
- Pour dressing over salad ingredients and stir to coat all the pieces.
- Serve immediately or within 3 days.
Regular Recipe Nutrition Label:
Low-carb Version Nutrition Label: