Broccoli Salad with Olives

DifficultyDifficult
Yield4 servings
Prep25 mins
Cook5 mins

4.4g

Net Carbs

2.2g

Protein

20.2g

Fat

1.5g

Fiber

205

Calories

Broccoli Salad with Olives
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

Ingredients:

  • 1/2 teaspoon Garlic
  • 1/4 teaspoon Black Pepper
  • 3 stalk, medium (7-1/2" - 8" long) Celery
  • 2 tablespoons White Wine Vinegar
  • 1/2 teaspoon Salt
  • 2 medium (4-1/8" long) Scallions or Spring Onions
  • 1 tablespoon drained Capers
  • 1/3 cup Extra Virgin Olive Oil
  • 6 each Black Olives
  • 3 cup flowerets Broccoli Flower Clusters

Directions:

  1. Steam broccoli florets in a steamer basket set in a medium pot over lightly salted boiling water for 5 minutes until crisp-tender. Drain and rinse under cold water.
  2. In a blender or food processor, purée garlic, vinegar, capers, salt, and pepper. With motor running, add oil in a thin, steady stream; blend until smooth. 
  3. Thinly slice celery and scallions then cut olives into quarters (de-pit if needed), set aside.
  4. Pour dressing into a large salad bowl. Thinly slice broccoli florets and add to dressing. Mix in celery, scallions and olives. Toss gently to coat evenly with dressing and serve.

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