Broccoli Salad with Olives
4.4g
Net Carbs
2.2g
Protein
20.2g
Fat
1.5g
Fiber
205
Calories
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:
- 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.
- 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.
- Thinly slice celery and scallions then cut olives into quarters (de-pit if needed), set aside.
- 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.
