This tasty and easy-to-make keto broccoli salad is dressed with a creamy mayonnaise-based dressing.
Bacon and cheddar cheese greatly enhance the salad's flavor. The prep time is just 15 minutes, and then it needs an hour in the fridge to allow the flavors to meld.
This salad is so good. The dressing is simple - it's mostly mayonnaise and vinegar. The secret is the addition of not just bacon bits, which are a fairly standard addition, but of shredded sharp cheddar.
The combination of the creamy dressing, salty bacon, and savory cheese is delightful!
Jump to:
Ingredients
Here's a look at the ingredients needed to make this salad. The exact measurements are listed in the recipe card below:
- Mayonnaise. I prefer mayonnaise made with avocado oil.
- White wine vinegar. You can also use champagne vinegar. However, I don't recommend using distilled white vinegar in this recipe. It's too acidic.
- Kosher salt and black pepper. I use Diamond Crystal Kosher Salt and freshly ground black pepper.
- Fresh broccoli florets. It's easiest to buy bagged pre-washed broccoli - simply chop the florets into smaller ones since they tend to be quite large.
- Bacon bits. I use store-bought bacon bits, but if you prefer, you can cook some bacon (microwave bacon is fast and easy, or make oven bacon) and chop it.
- Shredded cheese. I like to use sharp cheddar, and I try to use yellow cheddar for aesthetic reasons.
Variations
- Add garlic. Sometimes, I add a bit of minced fresh garlic or garlic powder to the dressing. You can add ½ teaspoon of garlic or ¼ teaspoon of garlic powder.
- Change up the vinegar. As mentioned above, you can use different types of vinegar as long as you refrain from using distilled white vinegar, which can be quite acidic.
- Try chopped nuts. Instead of bacon, or in addition to it, you can add ¼ cup of finely chopped nuts. I especially like pecans in this salad. Sunflower seeds are also very good.
- Vary the cheese you use. I'm a big fan of sharp cheddar and would not use a very mild cheese such as mozzarella. But other bold-flavored cheeses such as Gruyere or Parmesan are excellent in this salad.
- Not a fan of mayonnaise? You can use sour cream instead. Or use â…“ cup of olive oil instead of mayonnaise. It's an entirely different flavor profile, but it's very good.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this salad:
Your first step is to mix the dressing. So, you whisk together the mayonnaise, vinegar, salt, and pepper. You can add a pinch of garlic or garlic powder.
Place the broccoli florets in a bowl. Add the dressing and toss to coat.
Add the bacon bits and cheese and gently mix to combine.
Refrigerate the salad for 1-2 hours. This will allow the broccoli to slightly soften and the flavors to meld. Toss again and serve.
Expert Tip
Don't try to serve this salad right after making it. It needs an hour or two in the fridge. The time it spends in the fridge allows the flavors to develop and meld. It also slightly softens the broccoli.
Recipe FAQs
You can, but these items will increase the amount of carbs per serving.
There's no need to cook it. Even if you're not a fan of raw broccoli, the vinegar in the dressing slightly softens the florets, so they're not as crunchy.
That's one of the reasons why it's important to let the salad rest before serving it.
Yes. You can simply omit the bacon or add chopped nuts instead.
Serving Suggestions
This salad is highly versatile. You can serve it with any main dish you like! I often serve it with any of the following:
- Shrimp and sausage
- Pan-fried salmon
- Broiled salmon
- Gluten-free chicken tenders
- Bison burgers
- Pan-seared pork medallions
And the perfect drink to go with this salad? A refreshing glass of cucumber water!
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to two days. Give them a gentle stir before serving them.
I don't recommend freezing this salad. Its texture and flavor do not withstand the process of freezing and thawing.
More Broccoli Recipes
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Keto Broccoli Salad
Ingredients
- ½ cup mayonnaise
- 1 tablespoon white wine vinegar
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt
- ¼ teaspoon black pepper
- 4 cups fresh broccoli florets - (10 ounces)
- ¼ cup bacon bits
- ½ cup sharp cheddar - shredded
Instructions
- In a small bowl, whisk together the mayonnaise, vinegar, kosher salt, and black pepper.
- Place the broccoli florets in a salad bowl. Add the dressing and toss to coat.
- Mix in the bacon bits and cheddar. Cover and refrigerate the salad for 1-2 hours.
- Remove the salad from the fridge 15 minutes before serving. Toss again, then serve.
Video
Notes
- Don't try to serve this salad right after making it. It does need an hour or two in the fridge. The time it spends in the fridge allows the flavors to develop and meld. It also slightly softens the broccoli.
- You can keep the leftovers in the fridge, in an airtight container, for up to two days. Give them a gentle stir before serving them. I don't recommend freezing this salad.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Comments
No Comments