Description
This low carb broccoli salad combines crisp vegetables, creamy dressing, and savory halal turkey for a refreshing yet hearty dish. Every bite balances tangy, sweet, and savory flavors with a satisfying crunch.
Ingredients
3/4 cup plain Greek yogurt
1/2 cup mayonnaise
1/2 cup clover honey
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups broccoli florets, chopped
4 cups cauliflower florets, chopped
12 slices halal turkey strips, cooked and crumbled
8 ounces Colby Jack cheese, cut into small cubes
1 red onion, peeled and chopped
Instructions
- In a medium bowl, whisk together Greek yogurt, mayonnaise, honey, apple cider vinegar, optional sugar, salt, and black pepper until smooth and creamy.
- Cover the dressing and chill it in the refrigerator to allow the flavors to blend.
- In a large mixing bowl, combine chopped broccoli, cauliflower, half of the halal turkey strips, Colby Jack cheese cubes, and chopped red onion.
- Pour the chilled dressing over the salad and toss until everything is evenly coated.
- Top with the remaining halal turkey strips for added texture and flavor.
- Serve immediately or refrigerate until ready to enjoy.
Notes
For best texture, use fresh broccoli and cauliflower rather than frozen vegetables.
To reduce sweetness, cut back on honey or omit the optional sugar and add a bit more vinegar.
You can prepare the salad a few hours ahead; the flavor improves after chilling.
For meal prep, store extra dressing separately and mix before serving to keep vegetables crisp.
Keep refrigerated and consume within 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 45 mg
