Description

Hey friend! Olivia here, apron dusted with bacon grease. This keto broccoli salad hits all the right notes: crisp broccoli, smoky bacon, sharp cheddar, crunchy sunflower seeds, and a creamy, tangy dressing—all low-carb and totally satisfying. It’s perfect for potlucks, lunch prep, or anytime you want a side that tastes indulgent without the sugar.

Ingredients

Scale

Salad Base:

4 cups fresh broccoli florets, chopped small
1/2 cup cooked bacon, crumbled
1/2 cup shredded sharp cheddar cheese
1/4 cup red onion, finely diced
1/4 cup sunflower seeds or chopped almonds (toasted if desired)

Creamy Dressing:

1/2 cup mayonnaise (full-fat or avocado oil-based)
2 tbsp sour cream
1 tbsp apple cider vinegar
1 tsp Dijon mustard
Salt & pepper, to taste
Optional: 1 tsp powdered erythritol or monk fruit sweetener

Instructions

1. Prep the Broccoli

Wash and thoroughly dry broccoli florets to avoid a watery salad.
Chop into small, bite-sized pieces.
Optional: Peel and slice the tender inner stalks into thin half-moons for extra crunch.

2. Cook & Crumble the Bacon

Lay bacon strips on a baking sheet and bake at 400°F (200°C) for 15–20 minutes until crispy.
Cool on paper towels, then crumble.

3. Combine the Salad Base

In a large mixing bowl, add broccoli, crumbled bacon, shredded cheddar, diced onion, and seeds/nuts.
Gently toss to mix.

4. Make the Dressing

In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, and optional sweetener until smooth.
Taste and adjust seasoning: more vinegar for tang, more Dijon for zip, a pinch of salt & pepper as needed.

5. Toss the Salad

Pour the dressing over the broccoli mixture.
Fold gently until all pieces are evenly coated and glossy.

6. Chill for Flavor Magic

Cover and refrigerate for at least 30 minutes, ideally 1–2 hours.
Chilling softens the broccoli slightly and lets flavors meld.

7. Serve & Garnish

Give one final toss before serving.
Optional: Sprinkle extra bacon or seeds on top for presentation.
Perfect alongside grilled meats, burgers, or as a ready-to-go lunch.

Notes

Make ahead: Salad improves as it chills; store up to 24 hours.
Avoid watery salad: Dry broccoli thoroughly; optional dry-brine for 20 minutes.
Lower fat: Use light mayo and sour cream (texture will change slightly).
Frozen broccoli not recommended: It becomes too soft and watery once thawed.