This the BEST low carb broccoli salad, hands down. There's a little bit of crunchy, sweet, salty and savory goodness in every single bite!
This healthy side dish is a great make ahead recipe for potlucks, parties, BBQs or even keto meal prepping.
Let's talk about this amazing keto broccoli salad recipe for a second. It's just so dang delicious!
This salad is made with broccoli, red onions, pecans, cheddar cheese and bacon. The mayonnaise dressing is sweetened with monk fruit so you still get that sweet broccoli salad flavor without the extra carbs!
It's a healthy side dish that is perfect for summertime dinners. We love to serve it with baked salmon for a quick, nutritious weekday meal.
Ingredients needed
For the salad
- 5 cups broccoli florets
- ¼ cup red onions
- ½ lb. bacon
- ¼ cup pecans
- ¼ cup shredded cheddar cheese
For the dressing
- ⅔ cup mayonnaise
- 2 tablespoon apple cider vinegar
- ½ teaspoon salt
- 2 tablespoons monk fruit
How to make it
How do you make the best low carb broccoli salad ever? It's easy!
In a large bowl mix together the mayonnaise, monk fruit, apple cider vinegar and salt with a whisk until smooth.
To the dressing add the broccoli florets along with the red onions, bacon, pecans and cheddar cheese.
This salad can be served immediately, but is best when chilled for at least an hour.
Frequently asked questions
One serving of this low carb broccoli salad contains 5g of carbs.
We prefer to make our own homemade mayonnaise because we know exactly what's in it and there is no added sugar. Avocado oil, egg, dijon mustard, lemon juice and vinegar. If you buy from the store look for Chosen Foods Keto Mayo, Chosen Foods Avocado Oil Mayo or Primal Kitchen Mayo.
Make sure to check nutrition labels and look for added sugars.
Yes you can! A few varieties of cheese that are low in carbs are cheddar, feta, goat cheese and Swiss cheese.
No, you don't have to blanch the broccoli before you mix the ingredients. However, if you don't like raw broccoli, blanch the broccoli florets in boiling water for 1-2 minutes. To keep them from getting too soft, remove them from the boiling water and immediately transfer them to an ice water bath to stop the cooking process.
Store leftovers in the fridge for up to 2 days. Stir before serving.
More healthy side dishes
If you love these kind of salads, make sure you check out our creamy coleslaw recipe or greek cauliflower rice. They are low carb too!
Low Carb Broccoli Salad
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Ingredients
For the salad
- 5 cups broccoli florets (cut into bite-sized pieces)
- ¼ cup diced red onions
- ½ lb. bacon (cooked and chopped)
- ¼ cup chopped pecans
- ¼ cup shredded cheddar cheese
For the dressing
- ⅔ cup mayonnaise
- 2 tablespoon apple cider vinegar
- ½ teaspoon salt
- 2 tablespoons monk fruit
Instructions
- In a large bowl mix together the mayonnaise, monk fruit, apple cider vinegar and salt with a whisk until smooth.
- To the dressing add the broccoli florets along with the red onions, bacon, pecans and cheddar cheese. This salad can be served immediately, but is best when chilled for at least an hour.
- Store leftovers in the fridge for up to 2 days. Stir before serving.
Nutrition
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Did you make this recipe? Let me know!