Keto Broccoli Salad

5 from 20 votes

The simplicity and high nutritional value make this delicious keto broccoli salad recipe so good. Plus, it's super easy to make.

Prep Time5

Cook Time5

Total Time10

Course: Dinner, Lunch, Salad

Cuisine: American

Servings: servings

Calories: 314kcal

Author: Matt

Ingredients

8 ounces Bacon sliced
1 pound Broccoli cut into florets
1/4 cup Pine Nuts toasted
½ Red Onion diced
½ cup Whole Egg Mayonnaise
2 tablespoons Apple Cider Vinegar
½ teaspoon Salt
¼ teaspoon White Pepper ground

Optional

1/2 cup Sharp cheddar cheese The older the better

Instructions

Place the bacon in a nonstick frying pan over medium high heat. Cook until crispy, and drain off the fat.
8 ounces Bacon
In a large mixing bowl, add the broccoli, pine nuts, onion and bacon. Toss together.
1 pound Broccoli, 1/4 cup Pine Nuts, ½ Red Onion
In a small bowl, add the mayonnaise, vinegar, salt and pepper, whisk together.
½ cup Whole Egg Mayonnaise, 2 tablespoons Apple Cider Vinegar, ½ teaspoon Salt, ¼ teaspoon White Pepper
Pour the dressing over the broccoli, gently toss and serve.

Notes

Hints and Tips:

- Meat. We like to use organic free-range bacon as it's better for us, and the pig has a better life. You can swap out or add to the bacon with ham, ground beef, or shredded chicken.

- Broccoli. We add the broccoli raw and uncooked as we like crunch. Also, you don't lose any nutrients when it isn't cooked. If you prefer, you can lightly steam the broccoli.

- Mayonnaise. We make our own Whole Egg Mayonnaise, but you can use store-bought whole egg mayonnaise.

How To Store: Keep in the fridge in an airtight container for up to three days. Most salads are not suitable for freezing and are best made fresh.

Nutrition