There’s something incredibly satisfying about a dish that delivers flavor, nutrition, and simplicity all at once, and this Keto Broccoli Salad checks every box. Loaded with crunchy broccoli florets, crispy bacon, and a creamy, tangy dressing, this recipe isn’t just low-carb—it’s downright irresistible.
The best part? It’s a perfect meal-prep hero or a quick side dish that comes together in minutes, making healthy eating feel effortless. I first discovered this recipe during a summer barbecue when I was experimenting with keto-friendly sides that didn’t sacrifice taste.
Let’s be honest: finding a truly satisfying low-carb salad can feel like a challenge, but this one? It’s a game-changer. The secret lies in the perfectly balanced dressing—a blend of mayo, apple cider vinegar, and a hint of sweetness that makes the salad shine without adding unnecessary carbs.
Broccoli has long been touted as a nutritional powerhouse, with studies showing it’s packed with vitamins C and K, plus fiber to keep you full and satisfied. Combine that with the natural crunch of sunflower seeds and the irresistible smokiness of bacon, and you’ve got a salad that feels indulgent without derailing your goals.
If you’re planning a keto-friendly feast, pair this salad with Grilled Tandoor Shrimp or Low-Carb Maryland-style Old Bay Shrimp for a meal that’s both satisfying and sophisticated.
This salad is more than a recipe—it’s a staple in my kitchen. And trust me, once you try it, it’ll become one of yours too.
Perfect for Any Occasion!
- Summer picnics: A refreshing side that holds up beautifully in the heat.
- Meal prepping: It stays crisp and flavorful for days, making busy weeks a breeze.
- Potluck favorite: A guaranteed crowd-pleaser for any gathering, keto or not.
- It’s incredibly customizable: I’ve swapped sunflower seeds for sliced almonds or added shredded cheddar, and it’s always a hit.
- Even non-keto friends love it: This salad has been a surprise favorite at parties, proving that good food knows no dietary boundaries.
Keto Broccoli Salad Recipe
Equipment
- Large serving bowl
- Small mixing bowl
- Whisk
- Cutting board
- Knife
- Frying pan
Ingredients
Dressing
- 2 tbsp Apple Cider Vinegar
- 1 packet Splenda, or other sweetener
- ¼ cup Mayo
- ¼ cup Sour Cream
Salad
- 1 cup Shredded Cheddar Cheese
- ½ cup Red Onion, diced
- ¼ cup Sunflower Seeds
- 4 cups Broccoli Florets, raw, diced into 1/4 inch pieces
- 6 slices Bacon
Instructions
- Cook the bacon until it’s crispy, then crumble it into small pieces.
- Reserve 1 tablespoon of the bacon fat and save the rest for another use.
- In a small bowl, whisk together sour cream, mayonnaise, apple cider vinegar, the reserved bacon fat, and Splenda until smooth.
- Cut the broccoli into bite-sized florets and place them in a large serving bowl.
- Add shredded cheese to the bowl with the broccoli.
- Toss in the chopped onion, walnuts, and sunflower seeds.
- Sprinkle the crumbled bacon over the salad ingredients in the bowl.
- Pour the prepared dressing over the salad and mix thoroughly to coat everything evenly.
Notes
- Feel free to swap sunflower seeds with any other type of seeds you prefer.
- Adding a bit of blue cheese gives the salad a delightful twist.
| Nutrition | Value |
| Calories | 498kcal |
| Carbohydrates | 13g |
| Fibre | 4g |
| Fat | 44g |
| Protein | 17g |
