Ingredients
- Fresh Broccoli: 2 large heads (about 8 cups of florets, or approximately 1.5 lbs/680g). This is the star of our show! Choose broccoli with firm stalks and tightly packed, dark green florets. Broccoli is a nutritional powerhouse, packed with fiber, vitamins C and K, and antioxidants. On a keto diet, it’s an excellent low-carb vegetable choice. We’ll be using it raw for maximum crunch and nutrient retention, though a quick blanch is an option for those who prefer a slightly softer texture.
- Bacon: 8-12 slices (about 1/2 – 3/4 lb or 225-340g), cooked until crispy and crumbled. Bacon adds an irresistible smoky, salty flavor and a delightful crunch. Opt for good quality, nitrate-free bacon if possible. The rendered bacon fat can even be saved for other keto cooking adventures! This savory element is key to making the salad hearty and satisfying.
- Sharp Cheddar Cheese: 1 cup (about 4 oz or 113g), shredded. Sharp cheddar provides a tangy, rich counterpoint to the fresh broccoli and savory bacon. You can shred your own from a block for the best flavor and to avoid the anti-caking agents often found in pre-shredded cheese (which can add trace carbs). Other hard cheeses like Colby Jack or a Monterey Jack would also work well.
- Red Onion: 1/2 small (about 1/4 cup or 40g), finely diced. Red onion adds a pungent, slightly sweet sharpness that cuts through the richness of the dressing and bacon. If you find raw red onion too strong, you can soak the diced onion in cold water for 10-15 minutes, then drain well, to mellow its flavor.
- Sunflower Seeds (or Pecans/Walnuts): 1/4 cup (about 1.5 oz or 40g), raw or toasted. These add a wonderful nutty crunch and healthy fats. Sunflower seeds are a classic choice for broccoli salad. Toasted pecans or walnuts also offer a fantastic flavor profile and are excellent keto-friendly nut options. Toasting them briefly in a dry skillet enhances their nutty aroma and flavor.
- For the Creamy Keto Dressing:
- Mayonnaise: 1 cup (about 8 oz or 225g). This forms the creamy base of our dressing. Choose a high-quality mayonnaise made with avocado oil or olive oil, and ensure it has no added sugars.
- Apple Cider Vinegar: 2-3 tablespoons. This provides the essential tanginess that balances the richness of the mayonnaise. White wine vinegar or lemon juice can be used as alternatives.
- Keto-Friendly Sweetener: 1-2 tablespoons of powdered erythritol, or a few drops of liquid stevia, to taste. Traditional broccoli salad dressings are quite sweet. We replicate this with a keto-approved sweetener. Start with a smaller amount and adjust to your preference. Powdered sweetener dissolves better in cold dressings.
- Dijon Mustard (optional): 1 teaspoon. This adds a subtle depth of flavor and helps emulsify the dressing. It’s not strictly necessary but recommended for an extra flavor kick.
- Salt: 1/2 teaspoon, or to taste. Enhances all the other flavors. Remember that bacon and cheese are already salty, so adjust accordingly.
- Black Pepper: 1/4 teaspoon, or to taste. For a bit of gentle spice.
Instructions
- Prepare the Broccoli:
- Wash the broccoli heads thoroughly under cold running water.
- Cut off the large, tough stalks (you can save these for soups or shred them for coleslaw).
- Chop the remaining broccoli crowns into small, bite-sized florets. Aim for pieces that are easy to eat in one bite. Place the florets in a large mixing bowl.
- Optional Blanching: If you prefer your broccoli slightly less raw and more vibrant green, you can blanch it. Bring a pot of water to a boil. Add the broccoli florets and cook for just 1-2 minutes. Immediately drain and plunge into an ice bath (a bowl of ice and water) to stop the cooking process and preserve the color. Drain thoroughly before using. This step is entirely optional; raw broccoli provides excellent crunch.
- Cook the Bacon:
- Cook the bacon slices until crispy using your preferred method (stovetop skillet, oven, or air fryer).
- If using a skillet: Place bacon in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until golden brown and crispy (about 8-12 minutes).
- Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease.
- Once cooled slightly, crumble or chop the bacon into small pieces.
- Prepare Other Salad Ingredients:
- If you haven’t already, shred the cheddar cheese.
- Finely dice the red onion.
- If using nuts or seeds and you want them toasted, place them in a dry skillet over medium-low heat and toast for 3-5 minutes, stirring frequently, until fragrant. Be careful not to burn them. Let cool.
- Make the Creamy Keto Dressing:
- In a medium-sized bowl, combine the mayonnaise, apple cider vinegar, keto-friendly sweetener, optional Dijon mustard, salt, and black pepper.
- Whisk thoroughly until the dressing is smooth, creamy, and well combined.
- Taste the dressing and adjust seasonings as needed. You might want more sweetener for a sweeter profile, more vinegar for tanginess, or more salt/pepper.
- Assemble the Salad:
- To the large bowl containing the broccoli florets, add the crumbled bacon, shredded cheddar cheese, diced red onion, and sunflower seeds (or your chosen nuts).
- Pour the prepared keto dressing over the salad ingredients.
- Gently toss everything together until the broccoli and other ingredients are evenly coated with the dressing. Be thorough but gentle to avoid mashing the broccoli.
- Chill (Recommended):
- For the best flavor, cover the salad and refrigerate for at least 30 minutes to an hour before serving. This allows the flavors to meld together beautifully. The broccoli will also soften slightly while still retaining a pleasant crunch. If you’re short on time, it can be served immediately, but the chilling period enhances it.
- Serve:
- Give the salad a quick stir before serving.
- Garnish with a little extra crumbled bacon or shredded cheese if desired. Enjoy your delicious, healthy Keto Broccoli Salad!
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450
- Fat: 30-40g
- Carbohydrates: 5-7g
- Fiber: 2-3g
- Protein: 10-15g