This crunchy keto broccoli salad is a fast and refreshing side dish or light lunch.
Chock full of fresh broccoli, cheese, nuts, bacon bits, and green onions all tossed in a creamy dressing.
Keto Broccoli Salad Ingredients
With just 5 ingredients (plus dressing) this keto broccoli bacon salad is easy to make! And offers up a crisp, hearty and delicious side dish for your guests and family.
Broccoli – Cut florets into bite-sized pieces or use a bag of precut broccoli if time is short. Add cauliflower florets, colorful bell peppers, red onions, chopped celery, or cabbage slaw to bulk up the salad.
Cheese – Cheddar can be shredded or diced into small cubes, if desired. Parmesan, blue cheese, or feta crumbles are all great choices, too!
Nuts – Sunflower seeds, slivered almonds, pumpkin seeds, walnuts, or pecans add crunch. Toast nuts in a dry saute pan until fragrant to keep them crunchy and expand their flavor.
Dressing – For a tangier dressing, replace half the mayonnaise with Miracle Whip or Greek yogurt and red wine or balsamic vinegar for the cider vinegar. No time to make homemade? Use your favorite bottle of low-carb, coleslaw dressing or mustard vinaigrette.
Variations – Sprinkle in some chia, flax seeds, or hemp hearts for an extra boost of protein and healthy fats.
How to Make Keto Broccoli Salad
Fast and flavorful, keto broccoli salad is ready in minutes!
- Prepare dressing and broccoli (as per the recipe below).
- Toss all ingredients with the dressing and chill at least 1 hour before serving.
Serving and Storing Broccoli Bacon Salad
- Assemble up to a day ahead and toss with dressing before serving so that it’s extra cold.
- 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.
- Make it an entrée salad by adding chicken, diced ham, or slices of zesty pepperoni.
- Keep leftover keto broccoli salad in a covered container in the refrigerator for up to 3 days.
- Freeze undressed salad in zippered bags for up to a month and thaw in the refrigerator before dressing.
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Keto Broccoli Salad
Equipment
Ingredients
- 6 cups broccoli bite sized pieces
- ½ cup cheddar cheese shredded
- 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 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.
- Freeze leftovers without dressing for up to 1 month in the freezer.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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