Keto Broccoli Salad

Dish Info

Keto Broccoli Salad makes adding a bit of green to your diet an appealing proposition. With crisp-tender broccoli, pumpkin seeds, bacon, cheddar cheese, and red onion topped off with a tangy salad dressing, you've got a deliciously crave-worthy salad. This recipe keeps for up to four days in the refrigerator, making it perfect for meal prep.


Salad – 1 pound broccoli – ½ cup chopped red onion – 4 ounces cheddar cheese grated – 8 ounces bacon cooked according to package directions – ⅓ cup pumpkin seeds Dressing – ½ cup mayonnaise – 1 tablespoon apple cider vinegar – ¼ cup Dijon mustard – 2 teaspoons lemon juice – 1 tablespoon Swerve or sweetener of choice – 1 teaspoon minced garlic – Salt and Pepper to taste

– Cut the broccoli into florets. – Fill a large pot with 3 inches of water and bring to a boil.

– Add the broccoli, and cook for 3 minutes. – Drain and immediately immerse in a bowl of ice water. Drain.

– Place the broccoli in a large bowl. Add chopped onion, grated cheese,  bacon, and pumpkin seeds. – In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, lemon juice, Swerve and minced garlic. Season to taste with salt and pepper.

– Add the mayonnaise to the bowl with the broccoli mixture, and stir to mix well.

– Refrigerate fo 30 minutes to allow the flavors to combine.

– Store in an airtight container for up to 4 days.

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