This easy broccoli salad is the perfect meal prep recipe. Besides being well-rounded and healthy, we think it’s even better the next day. If you’re vegetarian, swap out the bacon for a diced avocado—the creaminess is a great compliment to the snappy broccoli.
Not keto? We’ve got a classic broccoli salad recipe as well! Don’t forget to rate and comment in the section below. 😁
INGREDIENTSFOR THE SALAD
heads broccoli, cut into bite-size pieces1/2 c.
red onion, thinly sliced1/4 c.
toasted sliced almonds3
slices bacon, cooked and crumbled2 tbsp.
freshly chopped chives FOR THE DRESSING2/3 c.
apple cider vinegar1 tbsp.
Freshly ground black pepper
- In a medium pot or saucepan, bring 6 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water.
- Add broccoli florets to the boiling water and cook until tender, 1 to 2 minutes. Remove with a slotted spoon and place in the prepared bowl of ice water. When cool, drain florets in a colander.
- In a medium bowl, whisk to combine dressing ingredients. Season to taste with salt and pepper.
- Combine all salad ingredients in a large bowl and pour over dressing. Toss until ingredients are combined and fully coated in dressing. Refrigerate until ready to serve.