Mediterranean Broccoli Salad - Keto Meals and Recipes

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Mediterranean Broccoli Salad

Servings: 8 of 138 g (4.7 oz) each

INGREDIENTS

Salad

380 g (5 cups) broccoli florets – cut to small bite size pieces

180 g (1 cup) grape or cherry tomatoes – quartered

170 g (6 oz) Artichoke hearts (in oil, drained) - rough chopped

160 g (1 cup) feta goat cheese - crumbled

100 g (3.5 oz) red onion – diced

90 g (3.2 oz) red bell pepper/capsicum – diced into small pieces

50 g (1/3 cup) dry roasted sunflower seeds

30 g (¼ cup) either kalamata or black olives – sliced

Dressing

120 g (1/2 cup) Lemon Vinaigrette

DIRECTIONS

1. After preparing all of the “Salad” ingredients as indicated, add to a large salad bowl
2. After making the salad dressing, pour half a cup over the vegetables. Toss well. Cover the bowl and let rest in the refrigerator 30 minutes. Before serving, toss again
3. Leftover salad will last for 3 to 4 days, keep covered in the refrigerator. Enjoy!

MACRONUTRIENTS CHART

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