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Creamy Keto Broccoli Salad with Turkey Crumbles

This creamy keto broccoli salad is a perfect low-carb side dish that comes together in just 15 minutes, packed with fresh broccoli, savory turkey crumbles, and a tangy dressing. It's naturally gluten-free, sugar-free, and ideal for meal prep or quick weeknight dinners with only 4-5 grams of net carbs per serving.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 cups fresh broccoli florets, chopped into bite-sized pieces
  • 1/2 cup cooked turkey crumbles, cooled
  • 1/4 cup red onion, finely diced
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated erythritol or monk fruit sweetener
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup sunflower seeds or sliced almonds (optional)
  • 1/4 cup shredded cheddar cheese (optional)

Method
 

Instructions
  1. In a large mixing bowl, combine the chopped broccoli florets, turkey crumbles, and diced red onion.
  2. In a separate small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sweetener, black pepper, and garlic powder until smooth and well combined.
  3. Pour the dressing over the broccoli mixture and toss thoroughly to coat all ingredients evenly.
  4. If using, stir in the sunflower seeds or almonds and shredded cheese.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
  6. Give the salad a final toss before serving and adjust seasoning if needed with additional pepper or vinegar.

Notes

For best texture, chop broccoli into uniform bite-sized pieces. Can blanch florets for 30 seconds if preferred softer texture. Keeps well for up to 4 days - flavors improve overnight. Can make dairy-free with avocado oil mayo and dairy-free sour cream.