Introduction: Elevate your keto dining experience with our delightful Keto Broccoli Salad, a vibrant medley of fresh broccoli florets, shredded radicchio, and sliced almonds, all tossed in a creamy dressing infused with the zesty flavors of tangerine and ginger. Perfect for picnics, potlucks, or a light lunch, this salad offers a satisfying crunch and a burst of citrusy goodness in every bite. With just 10 minutes of prep time, you can whip up this flavorful dish that’s sure to impress even the most discerning palates. Follow along for detailed instructions and helpful tips to create this mouthwatering low-carb salad.

Ingredients:

  • 6 cups broccoli florets
  • 1/2 cup shredded radicchio
  • 1/4 cup sliced almonds

For the Dressing:

  • 1 tablespoon tangerine zest
  • 2 tablespoons tangerine juice
  • 2 tablespoons minced fresh ginger
  • 3 tablespoons avocado oil (or light olive oil)
  • 2 tablespoons red wine vinegar
  • 1/4 cup mayonnaise
  • 2 tablespoons + 1 teaspoon granulated sugar substitute (such as Swerve)
  • 1/4 teaspoon kosher salt

Instructions:

  1. Prepare the Broccoli: Start by placing the broccoli florets in a microwave-safe bowl and cooking them on high for five minutes, or until they are bright green and slightly tender. Alternatively, you can steam the broccoli for several minutes until tender. Once cooked, rinse the broccoli in cold water and drain well to remove any excess moisture, ensuring your salad remains crisp and flavorful.
  2. Assemble the Salad: In a large salad bowl, combine the cooked broccoli with the shredded radicchio and sliced almonds. Toss gently to evenly distribute the ingredients, creating a colorful and inviting salad base.
  3. Prepare the Dressing: In a small bowl, whisk together the tangerine zest, tangerine juice, minced fresh ginger, avocado oil, red wine vinegar, mayonnaise, granulated sugar substitute, and kosher salt until smooth and well combined. This creamy dressing will infuse the salad with layers of tangy and aromatic flavors, enhancing the overall taste experience.
  4. Dress the Salad: Pour the prepared dressing over the broccoli mixture, ensuring that all the ingredients are evenly coated. Use a gentle tossing motion to incorporate the dressing, ensuring each bite is infused with the delicious flavors of tangerine and ginger.
  5. Serve and Enjoy: Serve the Keto Broccoli Salad at room temperature or chilled, allowing the flavors to meld and develop. This refreshing salad is the perfect accompaniment to any keto meal, offering a satisfying crunch and a burst of citrusy goodness in every bite.

Nutrition Information:

  • Serving Size: 1 cup
  • Calories: 160
  • Fat: 14g
  • Carbohydrates: 5g net
  • Protein: 3g

Conclusion: Treat your taste buds to the vibrant flavors of our Keto Broccoli Salad, a refreshing and nutritious dish that’s perfect for any occasion. Whether enjoyed as a side dish, a light lunch, or a flavorful snack, this salad offers a delightful combination of textures and flavors that will leave you wanting more. With its simple preparation and wholesome ingredients, it’s a dish that’s sure to become a favorite in your keto recipe repertoire. Try it today and discover the joy of indulging in delicious, low-carb eating!

keto broccoli salad – low carb

Total Time: 10 minutes
Yield: Seven servings
This delicious keto broccoli salad has a creamy dressing with punch of ginger and citrus, finished with some sliced almonds.

Ingredients
6 cups broccoli florets
1/2 cup shredded radicchio
1/4 cup sliced almonds
For the dressing:
1 tablespoon tangerine zest
2 tablespoons tangerine juice
2 tablespoons minced fresh ginger
3 tablespoons avocado oil (or light olive oil)
2 tablespoons red wine vinegar
1/4 cup mayonnaise
2 tablespoons + 1 teaspoon granulated sugar substitute (I used swerve)
1/4 teaspoon kosher salt
Instructions

Place the broccoli in a microwave safe bowl and cook on high for five minutes (or steam for several minutes until bright green and slightly tender.)
Rinse in cold water and drain very well so your salad isn’t watery.
In a large salad bowl, toss the broccoli with the shredded radicchio and sliced almonds.
Combine the tangerine zest and juice, oil, vinegar, ginger, swerve, salt and mayonnaise in a small bowl and whisk until smooth.
Pour the dressing over the broccoli mixture and toss gently to coat.
Serve room temperature or chilled.Nutrition
Serving Size: 1 cupCalories: 160Fat: 14gCarbohydrates: 5g netProtein: 3g