Keto Broccoli Salad

This smooth broccoli salad is the perfect meal prep recipe. Besides being properly-rounded and healthful, we think it’s even better the following day. If you are vegetarian, switch out the bacon for a diced avocado—the creaminess is

exceptional praise to the snappy broccoli.

Not keto? We’ve were given a conventional broccoli salad recipe as properly! Don’t forget to charge and remark in the phase underneath. 😁

Keto Broccoli Salad

Keto Broccoli Salad



kosher salt

heads broccoli, cut into bite-size pieces
1/2 c. shredded Cheddar
1/4 red onion, thinly sliced
1/4 c. toasted sliced almonds
slices bacon, cooked and crumbled
2 tbsp. freshly chopped chives
2/3 c. mayonnaise
3 tbsp. apple cider vinegar
1 tbsp. dijon mustard

Kosher salt

Freshly ground black pepper


  1. In a medium pot or saucepan, bring 6 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water.
  2. Add broccoli florets to the boiling water and cook until tender, 1 to 2 minutes. Remove with a slotted spoon and place it in the prepared bowl of ice water. When cool, drain florets in a colander.
  3. In a medium bowl, whisk to combine dressing ingredients. Season to taste with salt and pepper.
  4. Combine all salad ingredients in a large bowl and pour overdressing. Toss until ingredients are combined and fully coated in dressing. Refrigerate until ready to serve.

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