A crunchy, low carb broccoli salad with big southwestern flavor and just 5.7 net carbs per serving (2.8 grams of fiber). Broccoli, bacon, cheese, pecans,and poblano are coated with a creamy, spicy southwestern dressing. Perfect as a side dish to grilled meats or add some grilled chicken for a hearty main dish salad.
Course Salad, Side
Cuisine Southwestern, Tex-Mex
Keyword broccoli, salad
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4servings
Calories 277kcal
Author Marye
Ingredients
1poblano pepperfire roasted until crisp tender, cleaned, and diced
1/2poundbaconcooked until crisp, fat reserved
1poundraw broccolichopped into bite sized pieces
1bunch cilantroabout 1 cup, chopped
1/4cupdiced red onion
1/4cupchopped pecans
1/4cupshredded cheddar or Monterey Jack cheese
Dressing
1/2cupmayonnaise
1teaspoonslime juice
1teaspoonssalsa verde
1teaspooncumin
1to 2 packets monkfruit or to tasteor desired sweetener
salt and pepper to taste
Instructions
Add the bacon, broccoli, cilantro, onion, pecans, and cheddar to a large mixing bowl.
Toss gently to mix well.
Dressing
Add all ingredients except salt and pepper to a mixing bowl.
Add 1 teaspoon of the reserved bacon grease.
Stir to blend.
Taste and add salt and pepper as desired.
Pour over the broccoli mixture and blend gently.
Cover and refrigerate for at least an hour or two.