Description
This Keto Broccoli Salad is a delicious low-carb side dish featuring fresh broccoli florets combined with crispy bacon, sharp cheddar cheese, red onion, and crunchy sunflower seeds, all tossed in a creamy, tangy dressing made with mayonnaise, apple cider vinegar, and monk fruit sweetener. Perfect for keto and low-carb diets, it’s easy to prepare and makes a great addition to any meal or gathering.
Ingredients
Scale
Salad Ingredients
- 2 heads of broccoli (tops only)
- 8 slices of cooked bacon (chopped)
- 1 cup diced red onion
- 1 cup shredded cheddar cheese
- 1/2 cup salted roasted sunflower seeds
Dressing Ingredients
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 3 tablespoons monk fruit sweetener (or erythritol)
Instructions
- Make the dressing: In a small bowl, combine the mayonnaise, apple cider vinegar, and monk fruit sweetener. Whisk together until the mixture is smooth and well blended. Set the dressing aside while you prepare the salad base.
- Prepare the salad base: Chop the broccoli into bite-sized florets, then place them in a large mixing bowl. Add the cooked and chopped bacon, diced red onion, shredded cheddar cheese, and salted roasted sunflower seeds. Gently toss all the ingredients together to ensure even distribution.
- Combine and chill: Pour the prepared dressing over the salad mixture. Stir thoroughly until all the ingredients are evenly coated with the dressing. Cover the bowl and refrigerate the salad for at least 1 hour to allow flavors to meld and the salad to chill before serving.
Notes
- For best texture and flavor, use fresh broccoli heads and cut into small florets.
- Bacon should be cooked crispy for maximum crunch and flavor.
- You can substitute monk fruit sweetener with erythritol or another keto-friendly sweetener.
- Chilling the salad helps the dressing to soak into the broccoli and improves the overall taste.
- Adjust the sweetness and acidity of the dressing by balancing monk fruit and apple cider vinegar according to your preference.