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.
Ingredients
- 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
Instructions
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Mix the vinegar and salt. Put the broccoli in a large ziploc bag and pour the vinegar mix over.
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Heat up a skillet with the oil inside.
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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.
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Add this mix to the broccoli bag and mix around the bag to fully coat broccoli.
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Let it marinate in the fridge for at leat 60 minutes.
Recipe Notes
