Keto Roasted Broccoli Salad
How to Make It
Step 1
Preheat your oven to 420 Fahrenheit and line a baking sheet with parchment paper. Add the broccoli florets and sliced bell pepper to the baking sheet. Mince the garlic, add it to the vegetables along with 1 tbsp olive oil, ½ tsp of salt, and ¼ tsp back pepper. Mix until combined.
Step 2
Spread the vegetables evenly in one layer. Bake for 15 – 20 minutes, or until the broccoli is slightly browned. Set the baking sheet aside to cool down.
Step 3
To a small bowl, add the tahini, lemon juice, water, 1 tbsp olive oil, and ½ tsp salt. Whisk well until the dressing becomes creamy. Taste and adjust the salt if needed, then set it aside.
Step 4
Add the roasted vegetables to a serving platter or bowl. Roughly chop the toasted almonds and sprinkle them on top of the vegetables. Drizzle the dressing on top and serve immediately.
Ingredients
- Broccoli, raw – 3 cup, whole pieces
- Red bell peppers, raw – 0.25 small
- Garlic – 1 clove
- Extra virgin olive oil – 2 tbsp
- Almonds Dry Roasted Without Salt – 1 oz
- Tahini (sesame butter) – 1 tbsp
- Water – 1 tbsp
- Lemon juice, fresh – 1 tbsp
- Salt – 1 tsp
- Black pepper – 0.25 tsp