This super-fresh tasting broccoli and dill salad is sure to become your new staple side dish. Tender lightly cooked broccoli is tossed with mayonnaise and tons of fresh dill. This recipe is easy to prepare and keeps well in the fridge, so make up a big batch for the week! You’ll thank me later.
Feeling a little hungry, and want a quick lunch? Try adding some leftover roast chicken. Feel free to save a little time by using pre-chopped broccoli. You may just need to chop it down into smaller pieces to make it work better as a salad. Another important tip is to make sure that you use fresh dill. Dried dill does not have the same flavor and the salad will not come out as intended.
Yields 3 servings of Fresh Broccoli and Dill Keto Salad
- 16 ounces broccoli
- ½ cup mayonnaise
- ¾ cup chopped fresh dill
- Salt and pepper, to taste
1. Chop the broccoli into small pieces. Cut the stems into even smaller pieces.
2. Bring a pot of salted water to a boil. Add the broccoli to the pot and boil for 3-5 minutes until slightly softened. The broccoli should still be bright green and crisp. Drain the broccoli and set aside to cool.
3. Once broccoli is cooled, add the remaining ingredients and stir together to combine. Season with salt and pepper to taste, then serve.
This makes a total of 3 servings of Fresh Broccoli and Dill Keto Salad. Each serving comes out to be 303.33 Calories, 28.1g Fats, 6.2g Net Carbs, and 4.03g Protein.
|Fresh Broccoli and Dill Salad||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|16 ounces broccoli||159||1.9||32.6||15||17.6||10.8|
|1/2 cup mayonnaise||748||82.3||0.6||0||0.6||1.1|
|3/4 cup fresh dill||3||0.1||0.5||0.1||0.3||0.2|