This summer Broccoli Salad is both vegetarian and keto-friendly. It proved to be a real success last time I served it during the BBQ party and so many of my friends asked for the recipe that I just had to share it here.
It is a rich and delicious salad which could easily be a meal of its own. But also serves as a great side dish to accompany your BBQ fish or tofu skewers. Tangy and aromatic, packed full of flavour. Filled with goodness also, thanks to the seeds and apple cider vinegar. You just can’t help but love this Vegetarian Keto Broccoli Salad.
There is a lot of Keto recipes out there for Broccoli Salad. Yet I didn’t find enough which would also be vegetarian. So I decided to create my own.
A lot of the recipes call for either bacon or smoked chicken which makes sense as this salad just needs that smokiness ‘oomph’ added to it. To replace this I decided to add tasted and seasoned with smoked paprika, pecans. The goat’s cheese adds even more of a “je ne sais quoi”. This salad just keeps on giving. You will love it!
Easily customisable, as always, with all my recipes.
Use vegan mayo and skip the cream, yoghurt and goats cheese for the fully vegan option. You can add your choice of vegan cheese to it. The strong taste would be the best here – like vegan cheddar or feta substitute for example.
Don’t like goats cheese? No problem! Use feta instead, Even cubes of mature cheddar cheese would work here. Broccoli is the main star here.
Not on the ketogenic diet and not keen on adding too much fat to your dishes? Swap the mayonnaise and yoghurt for lighter versions. Apart from this – you are good to go!
Broccoli is a staple in Keto kitchen but it also is a staple in mine. I could eat broccoli literally every day. On its own, in soups, quiches or omelettes. Seriously – I’m in love with this vegetable. Low in calories and pretty low in carbs – packed full of vitamins and antioxidants. Miracle food.
If you are on a ketogenic diet, broccoli is a great source of much-needed potassium and magnesium as well as iron, calcium, selenium and the vitamins A, C, E, K. A mix of pumpkin and sunflower seems will also add to your daily magnesium and potassium intake.
Vegetarian Keto Broccoli Salad yields 4 portions and one portion contains 400 kcal, 19 grams of Carbs, 28 grams of fat and 11 grams of Protein.
There are 7 grams of Fibre in that meal – so one portion will serve 12 grams of net carbs.
What are you going to need to prepare Vegetarian Keto Broccoli Salad:
- One large head of broccoli
- One small or half of the large onion (i used red)
- A handful of cherry tomatoes (to be exact – it was 8 in my case)
- 80 grams of pecans (I also added a few walnuts to the mix – because why not!)
- One teaspoon of butter (for toasting pecans)
- 50 grams of goats cheese
- Mixed seeds (i used a mix of pumpkin and sunflower seeds)
For the dressing
- 50 grams of mayonnaise (try to use organic whenever you can, to limit the unwanted ingredients, or make your own as I did 🙂 )
- 50 grams of full-fat greek yoghurt
- 50 grams of soured cream
- 3 tablespoons of apple cider vinegar or lemon
- Salt and pepper to taste
Prepare the toasted pecans first so they have time to cool down.
Toss the pecans onto the dry frying pan and toast while tossing for around 5 minutes. Add the spices – I added salt, smoked paprika, sweet paprika and a touch o cumin. I pinch of each. Feel free to season the nuts to your own liking. Toast for another couple of minutes and then add a teaspoon of butter or vegetarian spread.
I also added a teaspoon of peri-peri marinade but you can easily skip that or add a bit of spice of your choice – like sriracha or harissa. Not too much and preferably in a liquid state to nuts get covered easily.
Toast for an additional couple of minutes until you can see the nuts are getting slightly toasted. Make sure they to get burnt but in the same time – all liquids need to dry. Nuts can have a slightly sticky consistency. Put on aside and let it dry.
Prepare the broccoli.
Divide head of broccoli into small florets, rinse thoroughly. You don’t want the florets to be too big so feel free to cut the larger ones in half.
In the pan, bring salted water to boil and toss the broccoli in. Cook for no more than 2 minutes. You want the florets to be still crispy and vividly green and just slightly blanched so they are pleasant to eat.
Once cooked, remove from the heat and pour cold water over to stop the cooking process. You might as well cover the florets with iced water. Set aside and pat dry a little – so there is not too much liquid trapped in the broccoli. You don’t want your salad to become too liquidy.
Mix all the salad ingredients.
Add to the bowl the broccoli florets, finely chopped onions, nuts, crumbled goats cheese and cherry tomatoes diced into 4 pieces. Mix together.
In a separate bowl mix the mayonnaise, yoghurt and sour cream. Add apple cider vinegar, salt and pepper. You can substitute vinegar with lemon juice.
Pour the dressing into the bowl with vegetables and mix thoroughly.
Sprinkle with mixed seeds. Let it sit in the fridge for at least couple of hours so all the ingredients marry together nicely.
And Voila! Your Vegetarian Keto Broccoli Salad is ready! Enjoy and let me know what did you think 🙂
Like this recipe? Check out my Keto Friendly Zucchini Parmigiana – also vegetarian and very yummy!