Tender and crunchy, this picnic-perfect Keto Broccoli Bacon Salad works year round as a side dish or snackable salad. Marinate broccoli florets and zesty red onion in a healthy homemade poppy seed dressing to break down tough plant fibers. When you're ready to serve, crisp up chopped bacon, and toss everything together with sunflower seeds and hemp hearts for texture.
Make the poppy seed dressing. Combine the poppy seeds, 2 tablespoon swerve, apple cider vinegar, mustard, salt, and greek yogurt in 1 cup measuring cup and whisk to combine. Pour in the olive oil and whisk vigorously until the dressing is emulsified. Taste for seasoning and adjust with additional swerve, salt, or vinegar until the flavor is the right balance of sweet and tart for your taste.
Combine broccoli and red onion in a large bowl; pour in the dressing then toss until well combined. Cover and marinate in the fridge for at least 2 hours, and up to overnight.
Just before serving, cook the bacon. Chop the bacon and place into a skillet over medium high heat. Cook, stirring occasionally, until the fat renders and bacon is golden brown and crisp. Remove using a slotted spoon and set onto a paper towel lined plate to drain.
Add the sunflower seeds, hemp hearts, and cooked bacon to the salad. Toss until well combined, then taste for seasoning. Adjust with salt as pepper as needed. Serve cold or room temperature.
Notes
STORAGE: leftovers will keep in a sealed container in the fridge for up to 4 days.