Ingredients:

  • 1 medium head cauliflower (about 600g / 1.3 lbs), cut into small florets
  • 1 medium head broccoli (about 500g / 1.1 lbs), cut into small florets
  • 225g / 8 oz cooked ham, diced
  • 1/2 cup (50g) red onion, finely diced
  • 1 stalk celery, finely diced
  • 1/4 cup (30g) sunflower seeds (optional, for crunch)
  • 1 cup (240ml) mayonnaise (full-fat recommended for keto)
  • 2 tablespoons (30ml) apple cider vinegar
  • 2 tablespoons (30ml) sour cream or plain Greek yogurt
  • 1-2 tablespoons (to taste) erythritol or your preferred keto-friendly sweetener
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Bring a pot of salted water to a boil. Blanch cauliflower and broccoli florets for 2-3 minutes until slightly tender-crisp. Immediately drain and rinse with cold water to stop cooking. Pat dry.
  2. In a large mixing bowl, combine the cauliflower, broccoli, diced ham, red onion, and celery.
  3. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sour cream (or Greek yogurt), sweetener, Dijon mustard, and garlic powder. Season with salt and pepper to taste.
  4. Pour the dressing over the salad ingredients and gently toss to coat evenly.
  5. Stir in the sunflower seeds for added crunch.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld.
  7. Serve chilled and enjoy!