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.
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??).
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
- 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.
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?
- 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
- 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.
If you’ll be serving this recipe at a later time, store the bacon separately so it doesn't become soggy. Top with bacon just before serving.
This recipe lasts for up to 4 days in the fridge, though the broccoli does become softer the longer it sits.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 34mgSodium: 555mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 3gProtein: 12g
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