Chop the broccoli into small pieces. Cut the stems into even smaller pieces.
Bring a pot of salted water to a boil. Add the broccoli to the pot and boil for 3-5 minutes until slightly softened. The broccoli should still be bright green and crisp. Drain the broccoli and set aside to cool.
Once broccoli is cooled, add the remaining ingredients and stir together to combine. Season with salt and pepper to taste, then serve.
Notes
This makes a total of 3 servings of Fresh Broccoli and Dill Keto Salad. Each serving comes out to be 303.33 Calories, 28.1g Fats, 6.2g Net Carbs, and 4.03g Protein.