This creamy and crunchy keto broccoli salad combines crisp broccoli, smoky bacon, and cheddar cheese in a tangy dressing that makes it the first dish to disappear at any gathering.
Ingredients for Keto Broccoli Salad
- Broccoli: It is best to use fresh and crisp broccoli florets that have been washed and patted very dry.
- Cheese: Cheddar can be shredded so it’s distributed evenly throughout the salad, or diced into small cubes for a stronger bite.
- Sunflower Seeds: Provide a fun, nut free crunch. For more flavor, toast before adding.
- Green Onions: Add a fresh, mild, and bright pop of flavor.
- Bacon Bits: Use crisp cooked bacon or quality bacon bits to add a smoky and salty flavor. Stir in just before serving so they stay nice and crisp.
- Dressing:
- Use full fat mayonnaise for a creamy dressing that is keto friendly!
- Cider vinegar brings a delightful tang.
- Swerve sweetener, or any keto friendly sweetener, balances the vinegar. Begin with the recipe amount then adjust to taste.
- Dry Mustard: Adds a subtle savory depth that boosts the overall flavor.
- Season to taste with salt to make the flavors pop, and pepper for a warm bite.
Variations
- You can omit the bacon for a vegetarian version, or omit the cheese for a dairy free version.
- Add cauliflower florets, colorful bell peppers, cucumber, red onions, chopped celery, or cabbage slaw to bulk up the salad.
- Swap in Parmesan, blue cheese, or feta crumbles for a different flavor.
- For a protein packed, lunch style salad add some chopped chicken, diced ham, or slices of zesty pepperoni. Sprinkle some chia, flax seeds, or hemp hearts for extra boost of protein and healthy fats.
- Slivered almonds, pumpkin seeds, walnuts, or pecans add crunch.
- For a tangier dressing, replace half the mayonnaise with Miracle Whip or Greek yogurt and swap the cider vinegar for white vinegar. A bottle of low carb coleslaw dressing or mustard vinaigrette are great ways to save time.
How to Make Keto Broccoli Salad
- Prepare dressing and broccoli (full recipe below).
- Combine all ingredients in a bowl.
- Toss with the dressing and chill at least 1 hour before serving.
Best Broccoli Salad Tips
- Be sure broccoli is very dry so the dressing does not become watery.
- Blend dressing with an immersion blender instead of a whisk to fully combine the ingredients.
- Assemble ingredients up to a day ahead and toss with dressing just before serving so that it’s extra cold and it does not become soggy.
- For the best flavor, try toasting the sunflower seeds in a dry skillet. Let them cool completely before adding to the salad.
- Taste the dressing after it has been blended and adjust the salt, pepper, and sweetener.
Serving and Storing Broccoli Bacon Salad
- Hearty keto broccoli salad is versatile and can be served with cloud bread, added to a low-carb wrap for an energizing workday lunch, or on top of a bed of greens.
- Refrigerate leftovers in a covered container for up to 3 days.
- Freeze undressed salad in zippered bags for up to a month and thaw in the refrigerator before dressing. Do not freeze the mayo dressing as it can separate and become watery.
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Keto Broccoli Salad
This delicious keto broccolo salad is savory and fresh with an easy creamy dressing.
Equipment
Ingredients
- 6 cups broccoli bite-sized pieces
- ½ cup shredded cheddar cheese
- ½ cup bacon bits
- ¼ cup sunflower seeds
- 2 stalks green onions sliced
Dressing
- 3 tablespoons cider vinegar
- 2½ teaspoons sweetener such as swerve
- ½ teaspoon dry mustard
- 1 cup mayonnaise
- salt & pepper to taste
Instructions
- Wash broccoli, drain, and pat dry.
- In a small bowl, make the dressing by combining cider vinegar, sweetener, dry mustard, mayonnaise, salt and pepper.
- In a large bowl, add broccoli, cheddar cheese, bacon bits, sunflower seeds, and green onions. Toss all ingredients with the dressing mixture.
- Refrigerate for at least one hour before serving.
Notes
- Toast nuts and seeds in a sauté pan and cool to make them crunchy and flavorful.
- Whip the dressing in a blender, or use an immersion blender to make it extra creamy.
- Make up to a day ahead and add the dressing before serving.
- Leftovers will keep in the refrigerator for up to 3 days and in the freezer for up to 1 month.
Nutrition Information
Calories: 453kcal | Carbohydrates: 16g | Protein: 13g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 686mg | Potassium: 385mg | Fiber: 5g | Sugar: 2g | Vitamin A: 728IU | Vitamin C: 82mg | Calcium: 140mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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