Low Carb Recipes

Easy Broccoli Salad with bacon

Easy lightly dressed broccoli salad with bacon and pumpkin seed.

This lightly dressed, chilled low carb easy broccoli salad is great for picnics, potlucks, and other casual get-togethers. The mayonnaise-free dressing adds a boost of bright flavor thanks to the fresh lemon juice and zest, while the crisp-tender broccoli and pumpkin seeds add a satisfying crunch.

How Healthy is Broccoli :

Broccoli is one of the perfect vegetables that you can add to your daily diet. It contains very low calories but full of different nutritional content that boosts our health.

Ingredients for Salad:

Ingredients for Dressing:
  • 3/4 cup full-fat, non-flavored Greek yogurt
  • 1 tbsp honey or one very small pinch of Stevia powder
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest
  • Salt and freshly ground black pepper, to taste.
Ingredients for Broccoli Salad:
  • 1/2 small red onion, outer skin removed and cut into thin slices
  • 2 large heads of fresh broccoli, tough stems removed, rinsed, and broken into florets
  • 6 slices bacon, cooked crispy and crumbled
  • 1/4 cup fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup toasted pumpkin seeds, unsalted

Planning Tip :

If you have the time, make this recipe the night before. The extra time will allow the flavors to blend more thoroughly.

How to Make Easy Broccoli Salad :

Step One:

To make the dressing, combine the Greek yogurt, honey, lemon juice, and zest in a small bowl. Season with salt and pepper, to taste. Set aside.

Step Two:

Add the broccoli florets to a large, microwave-safe dish and add 2-3 T. water. Cover and microwave on high for 4-5 minutes, or until florets are crisp-tender. (Check after 3 minutes and adjust cooking times accordingly). Remove from microwave and drain excess liquid. Set aside, uncovered, and allow steamed florets to cool.

Step Three:

In a large glass or another non-reactive bowl, combine the red onion, broccoli crumbled bacon and fresh parsley. Toss gently to combine. Top with ½ Greek yogurt dressing and toss again until ingredients are thoroughly coated. Cover and refrigerate 30 minutes or overnight before serving. Cover and reserve remaining dressing, as well.

Serving Suggestions:

Toss chilled salad with remaining dressing right before serving, or serve on the side for those who prefer a little extra dressing. Sprinkle with the toasted pumpkin seeds right before serving to keep them crunchy. You can make this easy broccoli salad as a light dinner or you can serve with delicious seafood such as Coconut Fish Curry, or few slices of bacon. But you can try anything you preferred. What do you prefer to serve this broccoli salad with? Share your thoughts in the comments section.

Easy Broccoli Salad with bacon

More Recommending Low-carb Recipes –

Cauliflower soup recipe – Creamy Cauliflower Soup with Goat Cheese

Low carb chicken recipe – Lemon-Pepper Baked Chicken Wings Recipe

Low carb cauliflower light meal recipe – Easy Spicy Roasted Cauliflower

Easy Broccoli Salad with bacon

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Salad American
Serves: 4
Prep Time: 20 minutes Cooking Time: 15 minutes Total Time: 35 minutes

A simple low carb salad with broccoli and bacon is perfect for your daily diet.

Ingredients

  • Dressing:
  • 3/4 cup full-fat, non-flavored Greek yogurt
  • 1 tbsp honey* or one very small pinch of Stevia powder
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest
  • Salt and freshly ground black pepper, to taste.
  • Broccoli Salad:
  • 1/2 small red onion, outer skin removed and cut into thin slices
  • 2 large heads of fresh broccoli, tough stems removed, rinsed, and broken into florets
  • 6 slices bacon, cooked crispy and crumbled
  • 1/4 cup fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup toasted pumpkin seeds, unsalted

Instructions

1

To make the dressing, combine the Greek yogurt, honey, lemon juice, and zest in a small bowl. Season with salt and pepper, to taste. Set aside.

2

Add the broccoli florets to a large, microwave-safe dish and add 2-3 T. water. Cover and microwave on high for 4-5 minutes, or until florets are crisp-tender. (Check after 3 minutes and adjust cooking times accordingly).

3

Remove from microwave and drain excess liquid. Set aside, uncovered, and allow steamed florets to cool.

4

In a large glass or other non-reactive bowl, combine the red onion, broccoli, crumbled bacon, and fresh parsley. Toss gently to combine. Top with ½ Greek yogurt dressing and toss again until ingredients are thoroughly coated. Cover and refrigerate 30 minutes or overnight before serving. Cover and reserve remaining dressing, as well.

5

Toss chilled salad with remaining dressing right before serving, or serve on the side for those who prefer a little extra dressing. Sprinkle with the toasted pumpkin seeds right before serving to keep them crunchy.

Notes

1 tablespoon of honey contains up to 17 grams of carbs or approximately 4 1/4 grams per serving. If this is too high for your needs, you can use a very small amount of stevia powder or liquid as a substitute.

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