This keto broccoli salad recipe is made with tender, crisp broccoli and an addictively creamy dressing. It’s so fresh and flavorful. 4 grams of carbs.
Hungry for more low carb salad recipes? Try my keto pasta salad, keto potato salad, and keto spinach salad.
If you ever thought broccoli was boring, this recipe will convince you otherwise. I’m not going to lie; 99% of the reason I love this recipe is the dressing (and crispy bacon!), but of course, you gotta get those greens in somewhere!
Table of Contents
Why I love this recipe
- No mayo needed. Like my avocado chicken salad, you won’t even notice there’s no mayonnaise in this recipe. The balance of creamy yogurt and tangy mustard leaves no room for wanting.
- Super healthy. Broccoli is packed with fiber and super low in calories and carbs. Pair that with olive oil and yogurt for your healthy fats, and you have a perfect keto side dish.
- Quick and easy. Boiling the water for the broccoli is the most time-consuming task, but even that only takes a couple of minutes.
- Versatile. As is, this salad makes the perfect side dish, but you can add some protein to make it the main course.
Ingredients needed
- Fresh broccoli florets. The star ingredient! Broccoli adds plenty of crunch and soaks up the dressing perfectly. Chop it into bite-sized pieces.
- Red onions. It adds a subtle yet sweet flavor without being as overpowering as traditional white onions.
- Olive oil. For sautéeing and caramelizing the onions.
- Cheese. Any salad with cheese is always delicious. I like to use shredded cheddar cheese, but any bold-flavored cheese works.
- Bacon. Crispy bacon takes this salad to another level. If you want this meat-free, just leave it out.
- Add-ins. I like to use pecans, dried cranberries, and sunflower seeds.
For the broccoli salad dressing:
- Greek yogurt. A fantastic alternative to sour cream or mayonnaise. It gives the dressing a creamy texture minus the fat and excess calories.
- Apple cider vinegar. For the dressing. I also tested white vinegar, and both worked equally well.
- Granulated sweetener. A teaspoon or two of allulose for that balance of sweetness.
- Mustard. Adds a delicious tang. I suggest using Dijon or French mustard.
- Salt and pepper. To taste.
How to make a keto broccoli salad
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the dressing. In a bowl, whisk together the dressing ingredients until smooth. Add salt and pepper to taste.
Step 2- Fry the bacon in a skillet until crispy.
Step 3- Assemble. Pour the dressing over the salad and mix to combine. Serve immediately.
Arman’s recipe tips
- Give the dressing a taste. My #1 tip for making salad dressings is to taste as you go! Sometimes, I’ve felt the vinegar is too strong, so I have to add a bit more yogurt.
- Save time. Buy the broccoli washed and pre-cut.
- Make the salad in advance. I’ve made this salad up to 3 days in advance. Just make sure to keep the dressing, broccoli, and onions separate.
How to store leftovers
To store: Broccoli salad should be stored in the fridge in an airtight container, and it’ll stay fresh for up to 5 days. I don’t recommend freezing this salad.
More low carb veggie recipes
-
Make the dressing by combining the yogurt, vinegar, allulose, Dijon mustard, and salt in a bowl.
-
In a large bowl, add the chopped broccoli, red onion, pecans, cranberries, cheddar cheese, and sunflower seeds.
-
Heat a skillet over medium-high heat and cook the bacon until it becomes crispy.
-
Add the bacon into the bowl and mix everything together. Serve immediately.
Serving: 1servingCalories: 157kcalCarbohydrates: 8gProtein: 5gFat: 11gSodium: 380mgPotassium: 440mgFiber: 4gVitamin A: 597IUVitamin C: 84mgCalcium: 88mgIron: 1mgNET CARBS: 4g
Originally published August 2020, updated and republished April 2024
