Description
This delicious keto broccoli salad has a creamy dressing with punch of ginger and citrus, finished with some sliced almonds.
Ingredients
Units
Scale
- 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.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: keto salads
- Method: microwave
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Fat: 14g
- Carbohydrates: 5g net
- Protein: 3g
