Keto Broccoli Salad

This Keto Broccoli Salad is a crunchy, creamy, and satisfying dish perfect for a low-carb lifestyle. Packed with fresh broccoli, crispy bacon, cheese, and a tangy dressing, it’s a delicious side dish for barbecues, picnics, or meal prep. It’s easy to make and bursting with flavor while staying completely keto-friendly.

Why You’ll Love This Recipe

  • Low-carb and high in healthy fats for a keto-friendly meal
  • Perfect for meal prep and stays fresh in the fridge
  • Crunchy, creamy, and packed with flavor
  • Quick and easy to make in under 15 minutes
  • Great as a side dish or a light meal on its own

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Fresh broccoli florets, chopped
  • Bacon, cooked and crumbled
  • Cheddar cheese, shredded or cubed
  • Red onion, finely chopped
  • Sunflower seeds or chopped almonds
  • Mayonnaise
  • Sour cream or Greek yogurt
  • Apple cider vinegar
  • Dijon mustard
  • Garlic powder
  • Salt and black pepper

Directions

  1. Prepare the Ingredients: Chop the broccoli into bite-sized florets, cook and crumble the bacon, and dice the red onion.
  2. Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper.
  3. Combine Everything: In a large bowl, mix the broccoli, bacon, cheddar cheese, red onion, and sunflower seeds.
  4. Add the Dressing: Pour the dressing over the salad and toss until evenly coated.
  5. Chill and Serve: Let the salad sit in the fridge for at least 30 minutes for the flavors to meld. Serve chilled.

Servings and Timing

  • Servings: 6
  • Prep Time: 10 minutes
  • Total Time: 10 minutes (plus chilling time)

Variations

  • Extra Protein: Add shredded chicken or diced hard-boiled eggs.
  • Dairy-Free Option: Use dairy-free mayo and omit the cheese.
  • Nut-Free Version: Skip sunflower seeds and use pumpkin seeds instead.
  • Spicy Kick: Add a dash of cayenne pepper or hot sauce.
  • Sweeter Version: Add a small amount of keto-friendly sweetener to the dressing.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 3 days.
  • No Reheating Needed: Serve chilled for the best taste and texture.
  • Meal Prep Tip: Keep the dressing separate until ready to serve for maximum freshness.

FAQs

Is this broccoli salad keto-friendly?

Yes! It’s low in carbs and high in fats, making it perfect for a keto diet.

Can I use frozen broccoli?

Fresh is best, but you can blanch frozen broccoli and let it cool before using.

How do I make the broccoli more tender?

Briefly blanch the florets in boiling water for 30 seconds, then cool immediately.

Can I make this ahead of time?

Yes! It tastes even better after sitting in the fridge for a few hours.

What’s the best substitute for mayo?

Greek yogurt or avocado-based mayo works great.

Can I add other vegetables?

Yes! Try chopped bell peppers, celery, or cauliflower.

What cheese works best for this recipe?

Cheddar is classic, but feta or pepper jack also work well.

Can I make this salad without bacon?

Yes! Try using smoked almonds or grilled chicken for a smoky flavor.

How do I keep the salad from getting watery?

Dry the broccoli well before mixing and avoid adding too much dressing upfront.

What’s a good main dish to pair with this?

It pairs well with grilled chicken, steak, or salmon for a complete keto meal.

Conclusion

This Keto Broccoli Salad is the perfect combination of crunchy, creamy, and savory flavors while staying low in carbs. It’s a fantastic side dish for any meal and works great for meal prep. Try it today and enjoy a fresh, delicious, and keto-friendly salad!

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Keto Broccoli Salad

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This easy, no-cook salad is loaded with fresh broccoli, crispy bacon, shredded cheese, and crunchy nuts, all tossed in a creamy, tangy dressing. It’s perfect for meal prep, BBQs, or a quick low-carb side dish!

  • Author: Beth
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Salad, Side Dish
  • Method: No-Cook
  • Cuisine: American

Ingredients

Scale

For the Salad:

  • 4 cups fresh broccoli florets, chopped
  • 6 slices bacon, cooked and crumbled
  • ½ cup shredded cheddar cheese
  • ¼ cup red onion, finely diced
  • ¼ cup sunflower seeds (or chopped almonds/pecans)

For the Dressing:

  • ½ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon monk fruit sweetener (or preferred keto-friendly sweetener)

 


Instructions

  1. Prepare the Ingredients:

    • Chop the broccoli into small bite-sized pieces.
    • Cook the bacon until crispy, then crumble it.
    • Dice the red onion and shred the cheddar cheese.
  2. Make the Dressing:

    • In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, salt, pepper, and sweetener until smooth.
  3. Assemble the Salad:

    • In a large bowl, combine broccoli, bacon, cheddar cheese, red onion, and sunflower seeds.
    • Pour the dressing over the salad and toss until everything is well coated.
  4. Chill & Serve:

    • Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

 


Notes

  • Make It Dairy-Free: Use dairy-free cheese or omit the cheddar.
  • Extra Crunch: Add chopped celery or slivered almonds.
  • Meal Prep Friendly: Stores well in the fridge for up to 3 days.

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