Home / Recipes / Gluten Free / Keto Bacon Broccoli Easter Salad
Keto Bacon Broccoli Easter Salad
How to Make It
Step 1
In a pot over medium heat, add the eggs. Boil for about 10 minutes. Turn off the heat and strain the water. Allow the egg to cool down before cracking. Chop the bacon strips into small pieces.
Step 2
In a hot pan over medium heat, add the olive oil and chopped bacon strips. Render the bacon until crispy on both sides for about 3 minutes. Meanwhile, chop the broccoli into florets, shred the cheddar cheese, and roughly chop the egg.
Step 3
Once the bacon is crispy, remove from the pan and chop into small pieces. Add the broccoli florets to the same pan with the leftover bacon fat. Toss for 2 minutes to evenly coat the broccoli in the excess fat.
Step 4
Add the broccoli and chopped bacon to a salad bowl. Add sunflower seeds, chopped egg, cheddar cheese, mayonnaise, lemon juice, salt, and black pepper. Mix to combine. Taste and adjust the seasoning to your liking.
Step 5
Transfer the salad to a serving bowl. Garnish with a wedge of lemon. Add more sunflower seeds if desired, and enjoy.
Ingredients
- Boiled eggs – 3 large
- Extra virgin olive oil – 1 tsp
- Bacon – 4 slice – 6″ long
- Broccoli, raw – 250 g
- Sunflower seeds – 4 tbsp
- Shredded Cheese, Sharp White Cheddar – 0.5 cup
- Mayonnaise – 0.5 cup
- Lemon juice – 1 tbsp
- Salt – 0.25 tsp
- Black pepper – 0.25 tsp
