Simple Keto Broccoli Salad
A cozy and crunchy keto-friendly salad with fresh broccoli, crispy bacon, and a creamy dressing, perfect for quick family meals or festive gatherings.
Ingredients
Main ingredients
- 4 cups broccoli florets Crisp, raw for the best crunch; blanch for a softer texture.
- 6 slices bacon Cooked until crisp and chopped; swap turkey bacon for lower fat.
- 1/2 cup mayonnaise Full fat for creaminess, or use avocado mayo for a dairy-free option.
- 1/4 cup sour cream Adds tang; swap Greek yogurt for a lighter choice.
- 1 tablespoon Dijon mustard For depth; use whole grain mustard for texture.
- 2 teaspoons apple cider vinegar Brightens the dressing; lemon juice works too.
- 1/4 cup finely chopped red onion Soak in cold water 10 minutes if you want milder onion flavor.
- 1/4 cup shredded sharp cheddar Optional for an indulgent treat; omit for dairy-free.
- 2 tablespoons chopped fresh parsley Adds freshness.
- Salt and black pepper To taste
- 2 tablespoons toasted sunflower seeds or chopped almonds Optional for extra crunch and a nutty note.
Instructions
Preparation
- In a skillet over medium heat, cook the bacon until deeply golden and crisp, about 6–8 minutes. Transfer to a paper towel-lined plate to drain and cool, then chop into bite-sized pieces.
- While the bacon cooks, trim and chop broccoli into small florets. If you prefer a softer texture, blanch them in boiling water for 1 minute, then shock in an ice bath. Drain thoroughly.
- In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper. Taste for balance — the dressing should be tangy and creamy.
Assembly
- In a large bowl, combine broccoli, red onion, cheddar (if using), and most of the bacon (reserve a little for topping).
- Pour the dressing over and toss until everything is evenly coated.
- Stir in parsley and toasted seeds. Let the salad chill for at least 10 minutes to allow flavors to settle.
- Top with the reserved bacon for a pretty, crunchy finishing touch.
Notes
Store in an airtight container for up to 3 days. Keep dressing separate if you want maximum crunch. Freezing is not recommended.