Low Carb Broccoli Spoon Salad
6.7g
Net Carbs
10.9g
Protein
22.1g
Fat
3.9g
Fiber
275
Calories
Cooking tip: Pops of cheddar bring savory notes to this gently fruity, Mediterranean diet friendly raw broccoli salad. Tangy Dijon dressing pulls the flavors together, while a mix of cauliflower rice and hemp seeds provide a quinoa-esque texture while keeping the net carbs reasonable. This healthy chopped salad is a great side dish everyone can enjoy!
Ingredients:
For the dressing
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons sugar free maple flavor syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon zest
- 1 tablespoon fresh squeezed lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
For the salad
- 1 tablespoon olive oil
- 1 1/2 tablespoons chopped shallot
- 1 cup frozen cauliflower rice
- 1 cup shelled hemp seeds
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 8 cups (20oz) broccoli cut into bite size pieces
- 1 small (144g) granny smith apple, diced
- 4 ounces sharp cheddar, cut to small dice
- 3 ounces pomegranate arils
- 3/4 cup (82g) chopped pecans
Directions:
- In a large bowl, whisk together all dressing ingredients until combined and smooth. Set aside.
- In a medium non-stick skillet over medium heat, warm remaining 1 tablespoon olive oil. Add chopped shallot and sauté until fragrant, about 1 minute. Add frozen cauliflower rice and hemp seeds and sauté, stirring frequently, until moisture has released from the cauliflower and mixture is beginning to brown, 8-10 minutes. Remove from heat and allow to cool.
- Into the large bowl with the dressing, fold small bite size pieces of broccoli, apple, cheddar, pomegranate, pecans, and cooled cauliflower-hemp mixture. Fold together until evenly coated with dressing. Serve right away. One rounded measuring cup full is one serving.
