- 2 cups fresh broccoli florets
- 1/4 cup diced red onion
- 1/4 cup diced red bell pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped almonds or sunflower seeds
- 1/4 cup crumbled feta cheese (optional, omit for a dairy-free version)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
- In a large mixing bowl, combine the broccoli florets, diced red onion, diced red bell pepper, chopped parsley, chopped almonds or sunflower seeds, and feta cheese (if using).
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
- Pour the dressing over the broccoli mixture and toss everything together until the salad is well coated.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled and enjoy your delicious low-carb broccoli salad!
Nutritional Information (per serving): (Note: Nutritional values are approximate and may vary based on specific ingredients and brands used)
- Calories: ~180 kcal
- Total Fat: ~14g
- Saturated Fat: ~3g
- Trans Fat: 0g
- Cholesterol: ~5mg
- Sodium: ~180mg
- Total Carbohydrates: ~10g
- Dietary Fiber: ~4g
- Sugars: ~3g
- Protein: ~6g
This low-carb broccoli salad is packed with nutrients, fiber, and healthy fats, making it a perfect side dish or light meal for those looking to reduce their carbohydrate intake. Enjoy!