Broccoli Salad with Creamy Dressing

The weather is starting to get warmer and little league is creeping around the corner. For our family it means many meals out in the open air picnic style. For me this gets me to start thinking about portable, packable meals that are delicious and, of course, keto-friendly.

I used to make this broccoli salad pre-Keto. I used sugar and honey and added dried cranberries or raisins to it. Sometimes I added apples for a bit of crunch. In true keto-me-challenge fashion, I decided to make a keto version that was equally as delicious and filling. It's an easy recipe that tastes even better as the ingredients sit and the flavors combine, perfect for a outdoor picnic or lunch on the go. (Note: I make a generous portion because I eat it for days – lunch, dinner, snack...haha)

Ingredients:
4-5 cups of chopped broccoli florets
8-10 strips of cooked bacon, crumbled
3 stalks of celery, chopped
1/2 red onion, choppped
1/2 cup shredded cheddar cheese
1/2 cup sprouted pumpkin seeds

Dressing Ingredients:
​1 cup avocado mayo
1 tablespoon sour cream
1 tablespoon white wine vinegar
2 tablespoon Monkfruit sweetener
pinch of salt

Directions:

1. Mix dressing ingredients in a bowl and set aside.
2. Combine all the salad ingredients in a large bowl and add the dressing. Toss to coat. (NOTE: Most days I make double the dressing so I can toss it and then add a bit more when I eat it).
3. Transfer to an air tight container and allow the flavors to combine for at least 1 hour. The salad tastes even better the next day!!

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