Keto Broccoli Salad

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Summer Side Dish

Not only is this Keto Broccoli Salad low carb, but it’s also easy to toss together hours before you will be eating it AND your kitchen will stay cool as there’s no cooking.

Small Bites

It’s best to snip the broccoli right below the bushy part. This little tree part is called the floret. Keeping the floret small bite sized makes for easier chewing.

Same goes for the red onion in this recipe. Because this salad calls for raw red onions it’s best to slice the onion paper thin. I use a mandolin to slice my red onion thin.

The Dressing

Just a simple mix of mayo, Ranch dressing, and a splash of apple cider vinegar makes the dressing in this Keto Broccoli Salad.

Toss and Serve

Once you have all the ingredients in a large bowl simply pour the dressing over the bowl. Moreover, tossing the ingredients will coat every bit of the florets while simultaneously mixing in the juices from the red onion, bacon, and cheddar cheese.

Storage

After mixing the Keto Broccoli Salad, simply cover and refrigerate until ready to serve.

Can be stored in the fridge overnight. However, this salad is best served within 4-6 hours of preparing.

21 day Keto & Fasting Jump Start Program

If you’re new to low carb and fasting and need someone like me to hold you accountable I have a one on one program. The Kellie Kitchen Accountability Coaching Program…for details click here.

I’ll teach you how to eat delicious food and still lose weight, look great and feel AMAZING.

However, if you’re a “Do It Yourself” kind of person I have created a workbook to take you through the 21 day Jump Start Journey.

You can find the work book here…

Keto Broccoli Salad

Keto Broccoli Salad

Prep Time: 15 minutes
Course: Appetizer, Salad, Sides
Cuisine: American
Keyword: basic keto, broccoli, low carb, salad
Servings: 6 servings
Calories: 402kcal
Author: The Kellie Kitchen

Ingredients

  • 4 cups broccoli florets small pieces and tops only
  • 8 slices bacon chopped
  • 1/2 cup red onion sliced
  • 1 cup cheddar cheese shredded
  • 1/2 cup sunflower seeds
  • 1/4 cup mayonnaise
  • ¼ cup ranch dressing
  • 1 tbsp apple cider vinegar

Instructions

  • In a small bowl mix together the mayo, apple cider vinegar, and ranch. Set aside.
  • In a large bowl toss together broccoli florets, red onion, cheddar cheese, bacon, and sunflower seeds. Pour mayo mixture over the broccoli mixture and toss to coat.
  • Serve or cover to refrigerate.

Nutrition

Calories: 402kcal | Carbohydrates: 9g | Protein: 13g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 501mg | Potassium: 370mg | Fiber: 3g | Sugar: 2g | Vitamin A: 593IU | Vitamin C: 56mg | Calcium: 182mg | Iron: 1mg
Tried this recipe?Tag it on Instagram! #thekelliekitchen

My secret to lasting weight loss

Maintaining my weight loss, and quite frankly staying healthy, has always been the main driver for this website. Furthermore, making salads like this Keto Broccoli Salad is really my trick.

It’s the #1 key for me…I meal prep and almost always cook at home.

I wrote a few articles about this and will write more. Everyone needs to know that cooking at home is one of my major keys to success.

Every meal does not have to be epic.

When I am prepared I have a much better chance at success and maintaining my best health.

MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.

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