Loaded Broccoli Salad Recipe

This vibrant Low Carb Broccoli Salad offers a crisp combination of fresh broccoli, cauliflower, and crumbled bacon with red onion, cheddar, and roasted sunflower seeds, all silhouetted by a tangy, creamy dressing. Enjoy every satisfying bite of this Loaded Broccoli Cauliflower Salad (low Carb) as a refreshing, healthy twist to any meal.

I’ve been experimenting with a crisp and creamy loaded broccoli salad that packs a nutritional punch. This salad is all about balancing taste with low carb benefits for anyone looking a healthy, guilt-free side.

I mix 4 cups chopped broccoli florets with 2 cups cauliflower florets, then add 6 slices of bacon (cooked and crumbled) to bring in a bit of savory crunch. I also throw in 1/2 cup diced red onion for a subtle zing and 1 cup shredded cheddar cheese for extra flavor and calcium.

To top it off, I incorporate 1/2 cup roasted sunflower seeds, which adds a nice crunch and healthy fats. The creaminess comes from a blend of 1 cup mayonnaise and 1/2 cup sour cream, balanced with 1 tablespoon apple cider vinegar and 1 teaspoon sugar substitute.

Salt and pepper round off this dairy rich, low carb side dish meant for hearty keto recipes dinner.

Why I Like this Recipe

I really dig this recipe for a bunch of reasons:

1. I love how the crunchy broccoli and cauliflower give it a super fresh bite even after it chills – it’s not mushy at all.
2. I’m all about the combo of salty bacon and sharp cheddar cheese, which makes every spoonful a flavor explosion.
3. I really appreciate the smooth, tangy dressing made from mayo and sour cream that ties everything together perfectly.
4. The little burst of crunch from the roasted sunflower seeds is just awesome and adds a fun twist to the mix.

Im totally obsessed with this loaded broccoli salad cuz it’s a crisp and creamy side dish that doesn’t feel heavy even though its full of flavors. It’s got chunks of broccoli and cauliflower mixed with bacon, cheddar, and sunflower seeds, and the homemade dressing just pulls everything together real nice. Its kind of a casual dish that’s easy to whip up and always hits the spot, even if it’s a little messy sometimes.

Ingredients

• Broccoli is loaded with fiber, vitamins and antioxidants; its crunchy, fresh and good for you.
• Cauliflower adds a mild flavor and extra fiber while boosting essential vitamins in a light way.
• Bacon gives a savory, smoky burst along with protein, but its definitely on the fatty side.
• Red onion adds a zesty bite and color while offering a few vitamins and a sharp taste.
• Cheddar cheese brings a creamy, rich flavor and extra protein; it makes the salad special.
• Roasted sunflower seeds add crunch, healthy fats and vitamin E, perfectly complementing the dressing.
• Apple cider vinegar gives a tangy lift, balancing rich flavors with a sour note.
• Sour cream thickens the dressing with a mild tang, smoothing out the flavor contrasts.

Ingredient Quantities

• 4 cups chopped broccoli florets
• 2 cups cauliflower florets
• 6 slices bacon, cooked and crumbled
• 1/2 cup diced red onion
• 1 cup shredded cheddar cheese
• 1/2 cup roasted sunflower seeds
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar substitute
• Salt and pepper to taste

How to Make this

1. In a large bowl, mix together 4 cups of chopped broccoli florets and 2 cups of cauliflower florets.

2. Add 6 slices of bacon that have been cooked and crumbled, along with 1/2 cup diced red onion, 1 cup shredded cheddar cheese, and 1/2 cup roasted sunflower seeds.

3. In a separate bowl, stir 1 cup mayonnaise and 1/2 cup sour cream until they’re blended.

4. Mix in 1 tablespoon apple cider vinegar and 1 teaspoon sugar substitute to the dressing.

5. Season the dressing with salt and pepper to taste.

6. Pour the dressing over the vegetable and bacon mixture.

7. Stir everything gently, making sure all the ingredients are evenly coated.

8. Cover the bowl and let it chill in the refrigerator for about an hour so the flavors can meld.

9. Give it a quick stir before serving to redistribute any dressing that may have settled.

10. Enjoy this crisp and creamy low-carb side dish as a tasty complement to any meal!

Equipment Needed

1. Large bowl for mixing all the vegetables and bacon
2. Small bowl for whipping up the dressing
3. Measuring cups for the mayo, sour cream, and other liquid ingredients
4. Measuring spoons for apple cider vinegar, sugar substitute, salt and pepper
5. A sturdy stirring spoon to blend the dressing and later mix it with the vegetables
6. Knife and cutting board for prepping the broccoli, cauliflower, and red onion
7. A refrigerator to chill the dish for an hour before serving

FAQ

Loaded Broccoli Salad Recipe Substitutions and Variations

• Try using turkey bacon or diced ham instead of bacon for a leaner twist
• You can swap sour cream for plain Greek yogurt to keep it a bit lighter
• If cheddar ain’t your favorite, go for pepper jack or even mozzarella for a creamy change
• Use pumpkin seeds instead of roasted sunflower seeds if you want a different crunch

Pro Tips

1. Try toasting the sunflower seeds in a dry pan over medium heat for a few minutes so they get extra crunchy, but dont let em burn cause they can get bitter real quick.

2. Let the dressing chill for a bit before you mix it with the veggies. This gives the flavors time to blend together better, making every bite more tasty.

3. When tossing the veggies with the dressing, be gentle so they don’t get mushy. A light hand in stirring helps keep that crisp texture so your dish stays bright and fun.

4. A quick trick: taste your dressing before you mix it in—sometimes a little extra salt or pepper can really pop the flavors and make a big difference.