#1 Low Carb & Keto Diet App Since 2010
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prep time
8 min
cook time
5 min
ready time
13 min
Keto Broccoli and Yogurt Salad
This broccoli is simply cooked and cooled then tossed in a tangy yogurt and tahini dressing with a hint of lemon and garlic.
This makes a great side salad to cold meats, perfect for lunches or dinners.
Net Carbs
1.6 g
Fiber
1 g
Total Carbs
2.6 g
Protein
1.4 g
Fats
0.8 g
20 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Broccoli Florets Raw
2 cup flowerets
Greek Yogurt
2 tablespoon
Lemon Juice
2 teaspoon
Tahini
1 teaspoon
Garlic
1 clove
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 3
13 min
Step 1
Add the broccoli florets to a pan of boiling water and simmer for 4-5 minutes until fork tender. Drain and refresh under cold water. Set aside to cool.Step 2
Whilst the broccoli is cooking, crush the garlic and add to a small mixing bowl along with the yogurt, lemon juice, tahini, salt and pepper. Stir well to combine.Step 3
Spoon the yogurt over the cooled broccoli and mix well to coat. Serve immediately.
