Broccoli Salad with Olives Recipe

Atkins Broccoli Salad with Olives
Net Carbs
Prep Time: 25 Minutes
Cook Time: 5 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 3 cup flowerets Broccoli Flower Clusters
  • 0 1/3 cup EXTRA VIRGIN OLIVE OIL Salov North America Corp.
  • 1 tbsp, drained CAPERS BJ's Wholesale Club / Corporate Brands
  • 0 1/4 tsp BLACK PEPPER Finlay Extracts & Ingredients USA, Inc.
  • 2 tbsp WHITE WINE VINEGAR Mizkan America, Inc.
  • 6 each BLACK OLIVES Cortas Canning & Refrigerating
  • 3 stalk, medium (7-1/2" - 8" long) CELERY Ahold Usa, Inc.
  • 0 1/2 tsp SALT Morton Salt, Inc.
  • 0 1/2 tsp GARLIC Iberia Foods Corporation
  • 2 medium (4-1/8" long) Scallions or Spring Onions


  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.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.