What's For Dinner? | Mediterranean Broccoli Salad

May 15, 2019

One of the things that I missed when I started doing Keto was the side salads that I loved making, especially now that summer is upon us.  When I found this Keto Mediterranean Broccoli Salad though, I knew that I would love it and I hope you love it too.

 

This dish goes great with Chicken or Fish, but would probably not be out of place at a barbecue either.

 

We're trading in my typical go to Miracle Whip with Greek Yogurt but without sacrificing flavor or texture.

 

Without further adieu, let's get into this recipe. 

 

Ingredients:

 

For the salad:

  • 5 Cups Broccoli, cut into small florets 

  • 1/2 Cup Artichoke hearts marinated in olive oil, sliced

  • 1/2 Cup Sun-dried tomatoes in olive oil, roughly chopped (75g) (oil squeezed out)

  • 1/2 Cup Pitted Kalamata olives, halved

  • 1/3 Cup Red onion, diced

  • 1/4 Cup Roasted salted sunflower seeds

     

For the dressing:

  • 2 Cups Plain, non-fat Greek yogurt

  • Zest and juice of 1 large lemon

  • 4 1/2 tsp Monkfruit (or granulated sweetener of choice)

  • 1 3/4 tsp Dried oregano

  • 1 1/2 tsp Fresh garlic, minced

  • 1 1/2 tsp Dried ground basil

  • 1 1/2 tsp Dried ground thyme

  • 1 tsp Sea salt

  • Pepper

  • 2 Tbsp Oil from the jar of sun-dried tomatoes

Instructions:

  1. In a large bowl, mix together ALL of the salad ingredients.

  2. In a medium bowl, stir together all of the dressing ingredients,

  3. Pour the dressing over the broccoli and stir to coat well.  Cover and refrigerate for at least 2 hours, up to overnight, so that broccoli can absorb the dressing and develop the flavor.

Nutrition Information:

 

With a prep time of about 25 minutes, this makes 8 side servings.

 

 

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