Cook the bacon slices in a skillet over medium-high heat until very crispy, about 8-10 minutes, turning occasionally for even browning. Transfer to a paper towel-lined plate to drain and cool completely, then crumble into bite-sized pieces. While the bacon cooks, cut the broccoli into 1-inch florets, dice the red onion into small pieces, and shred the cheddar cheese fresh (this gives better texture than pre-shredded). Having everything prepped before mixing ensures the salad comes together quickly and the broccoli stays fresh and crisp.

In a medium bowl, whisk together the mayonnaise, apple cider vinegar, and monk fruit sweetener until well combined and smooth. I prefer Bragg's apple cider vinegar for its robust acidity, which balances the sweetness perfectly and keeps the dressing from tasting flat. Let the dressing sit for a minute to allow the flavors to marry slightly before using.

In a large bowl, combine the broccoli florets, crumbled bacon from Step 1, diced red onion, shredded cheddar, and sunflower seeds. Pour the dressing from Step 2 over the salad and toss gently but thoroughly until all ingredients are evenly coated. I recommend tossing just before serving to keep the broccoli from absorbing too much moisture and becoming soggy—this salad is best enjoyed with a bit of crisp texture throughout.