Keto Broccoli Salad
Keto broccoli salad is so refreshing and great for a light lunch, picnics or those summer cookouts during warm weather. This one dish recipe is easily made and loaded with delicious whole foods from broccoli, onion, sunflower seeds and cheese in a delicious mayo dressing!
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Servings: 1 recipe
Calories: 840.1kcal
Ingredients
- 12 ounces broccoli florets
- 1/2 diced red onion
- 1 ounce sunflower seeds
- 1/2 cup shredded cheese
- 4 strips chopped bacon
Dressing
- 1/4 cup mayo
- 2 tablespoon granulated sweetener
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Save bacon until you are ready to serve to keep it crispy and retain it's natural flavor
- Dice onion, chop broccoli and shred cheese. Add all ingredients into a salad bowl then make dressing
- When making dressing mix everything together smoothly then add to salad bowl
- Toss ingredients around in dressing. I suggest allowing flavors to work togther by covering the bowl and refrigerating for at least 2 hours.
- Once done sitting, cook and chop up bacon. Add into the salad, give it a good mix and serve.
Notes
Helpful Recipe Tips
- Remove some broccoli, if the broccoli is overpowering the other ingredients remove a few pieces. I personally had to remove about 5 florets but the weight doesn't reflect this.
- Should you blanch the broccoli, this isn't needed but if raw broccoli it too crunchy for you then do it. Bring water to a boil then drop broccoli in for 1-2 minutes nothing more then remove.
- Make ahead, this is one of those perfect recipes to make ahead because it gets better as it sits.
Nutrition
Serving: 1recipe | Calories: 840.1kcal | Carbohydrates: 48.4g | Protein: 40.2g | Fat: 58.5g | Saturated Fat: 19.5g | Trans Fat: 0.1g | Cholesterol: 93.1mg | Sodium: 1534.2mg | Fiber: 15.7g | Sugar: 17.6g
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