Broccoli Radish Bacon Salad
Crunchy, fresh, and addicting!! This salad is a perfect complement for your next backyard party, and great made ahead of time!
Pour some sugar on me! There are many ways to accomplish the salty and sweet contrast, and a very popular way is this broccoli salad. Many versions float around, often using dried cranberries, lots of sugar, and various types of nuts. I like a sweet element, but not overly so. In this rendition, I chose a keto friendly sweetener to help tame the bite from broccoli and radish, but not make the entire salad a sugary salad. Keeping the quantity of both the dressing and sugar to a minimum, this creates a nice flavor coating without making a heavy mayonnaise salad that still has that light and fresh taste!
Just chill for a moment! Literally, tame down a bit in this scenario. While keeping a salad chilled with dairy involved is wise from a food safety standpoint, there are more reasons than just that for keeping this bad boy cold. When you eat broccoli or radishes raw, they will have a lot of crunch, which is great, but can be overpowering in a salad. Mixing these into a dressing helps marinate them, creating a softer texture without wilting the veggies. Great for making the night before and keeping you focused on the joy of hosting!
Having guests over this weekend and looking to make dishes ahead of time? Try out some of these other favorites:
Asparagus Ribbon Salad with a Mint, Thyme and Lemon Dressing
Shredded Brussel Sprout and Kale Salad with a Lemon Dijon Vinaigrette
Slivered Sugar Snap Peas with a Honey Goat Cheese Vinaigrette
We are gearing up for the start of farmers market season!!! I’m very excited to experiment with seasonal produce in new and creative ways. If you haven’t been following along, check out some of the previous market tours and join us this season!
Are you a social media user? Head over and Like and Follow Goddess of Garlic on Facebook, Instagram, or Pinterest to receive updates as new recipes are posted!
Broccoli Radish Bacon Salad
Equipment
- Air Fryer optional for cooking bacon
- Kitchen knife
- Mixing bowl
Ingredients
- 2 tbsp Mayo I use homemade
- 1/2 squeezed Lemon
- 1 tsp Sweetener I use monkfruit
- 3 strips Bacon
- 3 cups Broccoli Florets
- 6-8 medium Radishes
- 1/4 medium Red Onion
- 1/3 cup Pepitas
- 1/2 cup Shredded Cheddar Cheese
Instructions
- In mixing bowl, combine mayo, lemon and sweetener. Mix well.
- Cut the broccoli florets into bite sized pieces and add to the mixing bowl.
- Slice the washed radishes and add to broccoli, along with chopped red onion and cut up bacon.
- Toss in most of the pepitas and cheese (save some for garnish) and toss well. Put in the refrigerator to chill, ideally 4 hours or overnight.
- Serve chilled topped with additional pepitas and cheddar. Enjoy!
Sunflower Microgreen Slaw with Carrots and Almonds - Goddess of Garlic
[…] Broccoli Radish Bacon Salad […]