This Keto Broccoli Salad with Bacon is my idea of perfection. It’s crunchy and full of flavor – perfect for bringing to a barbecue or a side for any night of the week.
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Summer is coming (thank goodness), and that means it’s nearly barbecue season. And barbecue season means broccoli salad season!
I don’t know about you, but that’s my favorite time of the year.
We put in a pool a few years ago and ever since, backyard life is the only life for me.
There is nothing better than taking a nap in the pool on a quiet weekday, except for maybe having a backyard full of people and something delicious on the grill every weekend. Our ranch grilled chicken is a current favorite.
Along with our keto coleslaw and keto deviled eggs, this low carb broccoli salad recipe is always a hit! Same goes for our cauliflower potato salad (also with cheddar and bacon…are you sensing a theme??).
Ingredient Notes
Broccoli – Use raw fresh chopped broccoli florets for this recipe. You can buy them pre-chopped from the store or chop a head yourself, but don’t use frozen broccoli.
Cheese – I like the taste of cubed sharp cheddar cheese in this keto broccoli salad! Shredded cheddar would also work, but the little cubes are divine.
Onion – I’ve added diced red onion to this recipe. Soak it in cold water for 10 minutes if you’d like a less sharp flavor.
Almonds – You know those thinly sliced almonds you can buy at the store? Buy them. And use them in this recipe, because it adds a perfectly crunchy texture and flavor! Don’t have any thin sliced almonds? Try using some sunflower seeds for a similar crunch.
Bacon – This is keto broccoli salad with bacon, so we can’t forget that. I use a half of a pound of bacon and fry it crisp. It lends the perfect salty, smoky bite to the keto broccoli salad. You can prepare it ahead of time to make things easier.
Dressing – The usual broccoli salad recipe seems to have a sweeter sauce that’s full of sugar. This one does not! This is just a quick and easy mix of mayo, sour cream, ranch seasoning, and vinegar! It’s a creamy, flavorful dressing. You can also try using my homemade ranch dressing recipe which has a few other ingredients for even more flavor.
“This is the best broccoli sald I have ever tried!! This will be my summer salad for sure. I do switch up nuts to Sunflower seeds from time to time.” – Jennifer
How To:
- Salad: Combine all of the ingredients for the base of the salad in a large mixing bowl.
- Dressing: Stir together the dressing ingredients in a small bowl.
- Combine: Pour the dressing over the salad and stir to coat.
FAQs:
Yes, you could prepare this recipe ahead of time though I would recommend leaving out the bacon and the almonds until just before you serve it, otherwise they’ll lose some of their crispiness.
Yes, this recipe should keep for at least 3 days if covered in the refrigerator. As mentioned above though the bacon and almonds may lose some of their crispiness when being stored.
Yes, or at least it should be if you’re using gluten free mayonnaise and ranch seasoning.
Sure! It’ll have a little bit of a different flavor but it’ll work just as well.
MORE EASY LOW CARB SALAD RECIPES!
- Avocado Egg Salad
- Vegetable Salad
- German Cucumber Salad
- Jalapeno Popper Chicken Salad
- Italian Cauliflower Salad
- Cucumber Tomato Feta Salad
Give this one a try and let me know…is this the best broccoli salad recipe ever or what?
Broccoli Salad with Bacon
Ingredients
- 8 cups chopped broccoli florets
- 6 ounces sharp cheddar cut into small cubes
- ¼ cup diced red onion
- ¼ cup thinly sliced almonds
- 8 slices bacon fried and crumbled
- ½ cup mayo
- ¼ cup sour cream
- 2 tablespoons ranch seasoning mix
- 1 teaspoon white distilled vinegar
Instructions
- Add the broccoli, cheddar, onion, almonds, and bacon to a large mixing bowl and stir to combine.
- Add the mayo, sour cream, ranch seasoning, and vinegar to a small mixing bowl and stir well.
- Pour the dressing over the broccoli salad and stir well to coat.
- Serve immediately.
Tips & Notes:
Nutrition Information:
KJ says
My entire family is obsessed with this. Every time I go home to visit my parents ask if I can make MY broccoli salad lol. The only thing I wish you had on here was how much a serving size is. The indicator say “1” and that’s it. I’m doing Keto and like to track.
JoAnn M Oswald says
I did a combination of steamed broccoli and cauliflower florets, added halved cherry tomatoes , black olives & left out the raw onion as it doesn’t agree with me. Also made a much smaller serving since it was only for two of us. Made my own ranch style dressing but I love the sound of yours as well. Going to try a lot more of your recipes now that I’ve found your site!!!
This was very tasty and hit the spot with our grilled chicken thighs. Would definitely make the larger batch to take to a potluck.
J. Neal says
The packaged Ranch powder is full of nasty additives. Total fail for including it as an ingredient. Won’t make this. Do better by improving quality of ingredients.
Linda says
Make your own fanch
Della Gavin says
I have not tried this Recipe yet
Elaine says
I needed something to take to a last-minute cookout and this salad fit the bill – I had all the ingredients and it was so easy to fix. The only thing I changed is that I shredded the cheddar instead of cubing it. Really delicious recipe, I will definitely make this again!
Carolyn says
Easy to make and tasty to eat. I love this recipe!
Susan Cleverly says
Can I use shredded cheese instead of the cubes?
Karly Campbell says
Sure!
Michelle says
Hi Karly,
What do you think about adding a chopped rotisserie chicken to this? Would make for a protein-packed lunch!
Karly Campbell says
I think that would be great!
Beth says
I loved this salad! So easy to make and went well with the steak my husband cooked. Definitely a keeper!
Karly Campbell says
Awesome! Thanks, Beth!
SADIE WEATHERS says
so delicious!! will make this again and again
Karly Campbell says
So glad you enjoyed it, Sadie! 🙂
Stacey Johnson says
Hi! Just made this and it’s amazing! Just wondering how much protein is in this recipe!
Karly Campbell says
Hi Stacey! So glad you enjoy the recipe! The nutrition information is located at the bottom of the recipe card. 🙂
KJ says
Quick question. Is the entire salad 1 serving? Need to know because it’s written out like that. If not, what is? I want to be sure because I could throw down on this.
Karly Campbell says
Hi KJ! The nutrition is based on 10 servings. I didn’t measure the servings by volume, so you’d just divide it out into 10 portions.
Rebecca says
Can I use yellow onion instead red onion? I can’t eat with red onion with health personal reason
Karly Campbell says
Sure!