1-First Step: Prepare the broccoli. Rinse 1 bunch fresh broccoli and cut into small bite-sized pieces. This keeps it crisp. Lightly steam for 1-2 minutes until bright green and crisp-tender. Drain well and run under cold water to stop cooking. Pat dry with a towel. Steaming prevents sogginess, a must for keto sides. For softer texture, steam 30 seconds longer. Busy parents, do this while bacon cooks.

2-Second Step: Cook the bacon. Fry 6 slices no-sugar bacon until crisp, about 5-7 minutes. Drain on paper towels, then chop. No-sugar keeps carbs zero. Shortcut: Use pre-cooked bacon crumbles. This step adds that irresistible smokiness food enthusiasts crave.

3-Third Step: Make the dressing. In a large bowl, whisk 3/4 cup avocado oil mayonnaise, 2 tablespoons apple cider vinegar, and 3 packets stevia (or 6 teaspoons granular). Taste and adjust sweetness. The stevia mimics sugar perfectly without spiking blood sugar. Prep this ahead; it lasts 5 days in a jar.

4-Fourth Step: Grate the cheese. Grate 1/2 cup cheddar cheese fresh for best melt. Sharp cheddar amps flavor. Dairy-free? Skip or use coconut shreds.

5-Fifth Step: Chop optionals. Dice 1/4 cup onion and measure 1/4 cup roasted sunflower seeds if using. Onion adds zing; seeds crunch. Substitute almonds for variety.

6-Sixth Step: Assemble the salad. Add cooled broccoli, chopped bacon, cheese, onion, and seeds to the bowl with dressing. Toss gently to coat evenly. Don’t overmix to keep bacon crisp. For potlucks, serve dressing on side.

7-Final Step: Serve and chill. Enjoy right away or chill 30 minutes for flavors to meld. Serves 6. Pairs with parmesan crusted chicken for a full keto meal. Travelers, pack in jars!