Low Carb Broccoli & Bacon Salad with Roasted Pumpkin Seeds
Summer is for salads. It’s always nice to enjoy a chilled, crisp green salad on a hot summer day. One of my all-time favorite salads is Broccoli & Bacon Salad. You are sure to enjoy this low carb twist on this classic salad.
You will love this lightly dressed, chilled broccoli salad. It’s perfect for picnics, potlucks, and family get-togethers. The mayonnaise-free dressing (is diet friendly) and gets a boost of bright flavor thanks to the fresh lemon juice and zest, while the crisp broccoli and pumpkin seeds add a satisfying crunch.
This recipe is served best when you can make it the night before, because the extra time to chill will allow the flavors to blend more thoroughly.
Low Carb Broccoli & Bacon Salad
Prep time: 15-20 minutes
Chill time: 30 minutes to overnight
Serves 4
Ingredients:
Dressing:
3/4 cup full-fat plain Greek yogurt
1 Tablespoon honey* or one very small pinch Stevia powder
2 Tablespoons fresh lemon juice
1 Tablespoon fresh lemon zest
Salt and freshly ground black pepper, to taste
Broccoli Salad:
½ small red onion, remove the outer skin and cut into small, thin slices
2 large heads fresh broccoli, remove the tough stems, rinse, and chop into florets
6 slices bacon, cooked crispy and crumbled
¼ cup fresh parsley, chopped
Salt and freshly ground black pepper, to taste
1/3 cup toasted pumpkin seeds, unsalted
Directions:
Chef Tip: Add the red onion slices to a bowl of water or white vinegar for approximately 15 minutes to remove the harsh bite. Remove from liquid and pat dry before using.
Make the dressing by combining the Greek yogurt, honey, and lemon juice in a small bowl. Then season with salt and pepper, to taste. Set aside.
In a large microwave-safe dish, add the broccoli florets with 2-3 tablespoons of water. Cover and microwave on high for 4-5 minutes, or until florets are crisp-tender. (Check after 3 minutes and adjust cooking times as needed so you don’t overcook the broccoli).
Remove the broccoli florets from the microwave and drain excess liquid. Set aside, uncovered, and allow to cool.
In a large glass or other non-reactive bowl, mix the broccoli, crumbled bacon, red onion, and fresh parsley. Toss gently to combine. Top with ½ Greek yogurt dressing and toss again until ingredients are completely coated. Cover and refrigerate 30 minutes or overnight before serving. Cover and reserve remaining dressing, as well.
When ready to serve, toss chilled salad with remaining dressing, 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.
*1 tablespoon of honey contains up to 17 grams of carbs, or approximately 4¼ grams per serving. If you prefer, you may use a very small amount of stevia powder or liquid as a substitute.
Enjoy this salad with family and friends. A tasty side dish for outdoor grilling, picnics and get together’s.
Your turn…
What’s your favorite summer salad?
