🛒 Ingredients (Serves 6)
🥦 Salad Base
- 5 cups fresh broccoli florets (small bite-size pieces)
- ½ small red onion, finely diced
- ½ cup shredded carrots
- ⅓ cup roasted sunflower seeds or sliced almonds
- ⅓ cup cooked turkey bacon or lean bacon, crumbled
💪 High-Protein Creamy Dressing
- 1 cup plain nonfat Greek yogurt
- ¼ cup light mayonnaise
- 1 tablespoon apple cider vinegar
- 1–2 tablespoons monk fruit sweetener (or to taste)
- ½ teaspoon salt
- ¼ teaspoon black pepper
🔥 Optional Protein Boost Add-Ins
- 1 cup diced grilled chicken breast
- ½ cup low-fat cottage cheese (blend smooth into dressing)
- ½ cup shredded sharp cheddar (reduced fat)
🔪 Instructions
1️⃣ Prep the Broccoli
- Chop broccoli into small florets.
- For a softer texture, blanch 30 seconds in boiling water, then rinse in cold water (optional).
2️⃣ Make the Dressing
- In a bowl, whisk together Greek yogurt, light mayo, vinegar, sweetener, salt, and pepper.
- If using cottage cheese, blend it first until smooth, then mix into dressing.
3️⃣ Assemble
- In a large bowl, combine broccoli, onion, carrots, seeds, and bacon.
- Pour dressing over top and mix well until coated.
4️⃣ Chill
Refrigerate at least 1 hour (2–3 hours is even better).
It gets creamier as it sits.
💪 Macros (Per Serving – without extra chicken)
- Calories: ~190
- Protein: 14–17g
- Carbs: 8–10g
- Fat: 10–12g
With added chicken:
- Protein jumps to 25–30g per serving
