Low-carb broccoli salad

Low-carb broccoli salad with broccoli, turkey bacon, yoghurt and mustard: a hearty salad with few carbs, a creamy dressing and a crunchy texture.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 280 kcal per serving
• Protein: 18 g
• Fat: 20 g
• Carbs: 6 g

Ingredients

• 1 head of broccoli
• 100 g turkey bacon
• 100 g natural yoghurt
• 1 onion
• 1 tbsp mustard
• 1 pinch of pepper

Method

You’ll need: frying pan · chopping board · knife · sieve

1. Divide the broccoli into small florets and blanch briefly in boiling water until tender-crisp.
2. Refresh the broccoli in cold water and drain it well so it stays crunchy.
3. Fry the turkey bacon in a frying pan until crisp and drain it briefly on kitchen paper. Then cut or break it into small pieces.
4. Peel the onion, chop it finely and stir it with the natural yoghurt, mustard and pepper to a creamy dressing.
5. Mix the broccoli with the dressing and carefully fold in the crispy turkey bacon.
6. Plate the low-carb broccoli salad fresh and serve it slightly chilled or at room temperature.

Good to know

A salad like this takes little effort and still tastes really well rounded. Crunchy, creamy and savoury – exactly the sort of side or light meal that ends up on the table again and again.

Swaps

Turkey bacon → chicken breast (also provides protein, less salty) | Natural yoghurt → Greek yoghurt (also contains protein) | Onion → spring onion (often a little milder) | Turkey bacon → smoked tofu (plant protein; contains soya)

Allergens

Contains milk (yoghurt) and mustard. For children, better with less onion. In pregnancy, fine as long as the turkey bacon is cooked right through.