In a quaint kitchen that doubled as a culinary playground, an unexpected combination led to the birth of a dish that would soon become a household favorite: Completely Keto Garlic Broccoli Salad.
It all began on a whimsical Wednesday evening, when a spontaneous decision to blend the robust flavors of garlic with the crisp freshness of broccoli sparked a kitchen experiment. As the garlic sizzled and the aroma melded with the earthiness of the greens, a simple salad transformed into a culinary spectacle.
Served as a side at a family dinner, the Garlic Broccoli Salad quickly became the centerpiece of conversation, each crunchy, garlicky bite eliciting smiles and requests for the recipe. This dish wasn’t just a testament to the magic of mixing unexpected flavors; it was a reminder that the most delightful culinary creations often begin with a dash of curiosity and a sprinkle of adventure.
Completely Keto Garlic Broccoli Salad (SK)
- 18 oz broccoli florets
- 2 tsp sesame oil
- 1/3 cup Extra virgin olive oil
- 1 tsp black pepper
- 2 tsp Pink Himalayan Salt
- 4 garlic cloves minced
- 1 Tbsp red wine vinegar
- 1 tsp garlic powder
Mix the vinegar and salt. Put the broccoli in a large ziploc bag and pour the vinegar mix over.
Heat up a skillet with the oil inside.
Cook the garlic, black pepper and onion powder for 40 seconds while stirring. Take the pan off the fire and mix in the sesame oil. Let cool fully.
Add this mix to the broccoli bag and mix around the bag to fully coat broccoli.
Let it marinate in the fridge for at leat 60 minutes.