What's For Dinner? | Mediterranean Broccoli Salad
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.
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
2 Tbsp Oil from the jar of sun-dried tomatoes
In a large bowl, mix together ALL of the salad ingredients.
In a medium bowl, stir together all of the dressing ingredients,
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.
With a prep time of about 25 minutes, this makes 8 side servings.
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