Last year at a restaurant my meal came with a side salad and I tried a cold broccoli salad, it was so good I couldn’t get enough of it. It was a cold salad with raw broccoli and a creamy dressing and my favorite thing was the tiny currents, that added the right amount of sweetness. So yesterday I decided to try and recreate that salad and it was delicious. My family loved it, my kids said you should have made more. They would’ve taken leftovers for school lunches. I’m going to make it again this weekend but I’ll double the recipe. Hope you like it as much as we did. I ran this recipe through my recipe calculator and it came out to 7.7 grams Net Carbs.
2 large stalks of broccoli (chopped to about 5 cups of flowerettes and peeled stem)
1/2 cup mayonnaise, (I used Hellman’s Olive Oil)
1 Tablespoons lemon juice
1 Tablespoon sugar substitute,
2 Tablespoons dried currants
1/4 cup sunflower seeds, unsalted, roasted
Salt and pepper (to taste)
Chop broccoli flowerettes in bit size pieces, then grate the peeled steams with a cheese grater.
To make your dressing, mix mayonnaise, lemon juice, sweetener, and a pinch each of salt and pepper (adjust to taste).
Mix the broccoli and dressing together. Sprinkle the sunflower seeds over the top.
Sod: 260.7 mg
Net Carbs: 7.7 g