Broccoli Bacon Salad with Toasted Pumpkin Seeds

This lightly dressed, chilled broccoli salad is low-carb and keto-friendly. It’s wonderful 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. Perfect for meal-prep, because making this recipe the night before allows extra time for the flavors to blend more thoroughly. This salad pairs well with any meat entree.

Broccoli Bacon Salad with Toasted Pumpkin Seeds

Printable recipe

Prep time: 15-20 minutes, Chill time: 30 minutes to overnight, Serves 4

Ingredients:

Dressing:

3/4 c. full-fat, non-flavored Greek yogurt (can use ½ mayo and ½ Greek yogurt)
1 very small pinch Stevia powder (see Recipe Note below to substitute honey)
2 T. fresh lemon juice
1 T. fresh lemon zest
Salt and freshly ground black pepper, to taste.

Broccoli Salad:
½ small red onion, outer skin removed and cut into thin slices
2 large heads fresh broccoli, tough stems removed, rinsed, and broken into florets
6 slices bacon, cooked crispy and crumbled
¼ c. fresh parsley, chopped
Salt and freshly ground black pepper, to taste
1/3 c. toasted pumpkin seeds, unsalted

Directions:

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.

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.

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.

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.

This recipe per serving is approximately: 10 net carbs, 10.5 grams fat, 9.5 g protein, 196 net calories.

Recipe Note: 1 tablespoon of honey can be substituted for the keto, however it contains up to 17 grams of carbs, or approximately 4¼ grams per serving. If this is too high for your needs, use a very small amount of Stevia powder or liquid.