Keto Broccoli Salad Recipe

why make this recipe

Keto Broccoli Salad is a delightful dish packed with fresh flavors and crunchy textures. It’s low in carbohydrates, making it perfect for anyone following a keto diet. This salad combines the goodness of broccoli, rich bacon, and creamy dressing, making it not only healthy but also satisfying. It’s a great side dish for barbecues, potlucks, or a light lunch. Plus, it’s simple to prepare and the ingredients are easily available.

how to make Keto Broccoli Salad

Ingredients:

• 2 heads of broccoli (tops only)
• 8 slices well cooked and chopped bacon
• 1 cup red onion (diced)
• 1 cup shredded cheddar cheese (shred it from a block)
• 1/2 cup salted and roasted sunflower seeds
• 1 cup mayonnaise
• 2 Tbsp apple cider vinegar
• 3 Tbsp monk fruit (or erythritol)

Directions:

1. Make the broccoli salad dressing by mixing the mayo, apple cider vinegar, and monk fruit (or erythritol) in a small bowl. Set it aside.
2. Add the chopped broccoli, crumbled bacon, red onion, cheddar cheese, and sunflower seeds to a large bowl. Combine well.
3. Mix in the salad dressing and stir until everything is coated.
4. Chill for 1+ hours before serving to blend the flavors. Enjoy!

how to serve Keto Broccoli Salad

Serve Keto Broccoli Salad chilled as a side dish or a light meal. It pairs nicely with grilled meats or can be enjoyed on its own for a refreshing lunch. You can also serve it in small bowls for barbecues or gatherings, allowing guests to take their portion.

how to store Keto Broccoli Salad

You can store leftover Keto Broccoli Salad in an airtight container in the refrigerator. It will stay fresh for about 3 to 5 days. Just remember to give it a good stir when you’re ready to eat it again, as the dressing may settle.

tips to make Keto Broccoli Salad

• Chop the broccoli into small, bite-sized pieces to ensure it mixes well with the other ingredients.
• For added flavor, consider adding diced bell peppers or a sprinkle of garlic powder.
• If you like a little sweetness, adjust the amount of monk fruit or erythritol to suit your taste.

variation

You can modify this salad by adding other ingredients like cooked chicken for extra protein or swapping out the cheddar cheese for a different cheese, like feta or mozzarella. You can also replace the sunflower seeds with chopped walnuts or pecans for a different crunch.

FAQs

Can I use frozen broccoli for this salad?
Yes, but fresh broccoli will give the best crunch and flavor. If using frozen, make sure to thaw and drain any excess water.

Is this salad suitable for meal prep?
Absolutely! This salad keeps well in the fridge and tastes even better the next day as the flavors meld together.

Can I make this salad dairy-free?
Yes, you can use a dairy-free mayonnaise and skip the cheese, making it suitable for a dairy-free diet.

Keto Broccoli Salad

A delightful, low-carbohydrate salad featuring broccoli, bacon, and a creamy dressing, perfect for barbecues or light lunches.

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Prep Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Salad Ingredients

• 2 heads broccoli (tops only) Chop into bite-sized pieces
• 8 slices well cooked and chopped bacon Crumbled
• 1 cup red onion (diced)
• 1 cup shredded cheddar cheese Shred from a block for better texture
• 1/2 cup salted and roasted sunflower seeds

Dressing Ingredients

• 1 cup mayonnaise
• 2 Tbsp apple cider vinegar
• 3 Tbsp monk fruit (or erythritol) Adjust to taste for sweetness

Method

 

Preparation

1. In a small bowl, mix the mayonnaise, apple cider vinegar, and monk fruit (or erythritol) to make the dressing. Set aside.
2. In a large bowl, combine the chopped broccoli, crumbled bacon, red onion, cheddar cheese, and sunflower seeds.
3. Add the prepared dressing to the salad mixture and stir until everything is well coated.
4. Chill the salad for at least 1 hour before serving to blend the flavors.

Notes

Serve the salad chilled as a side dish or light meal. Pairs well with grilled meats. Leftovers can be stored in an airtight container in the refrigerator for 3 to 5 days, and stir before serving.