Keto Broccoli Salad No Mayo

Hungry for more low carb salad recipes? Try my Big mac salad, keto pasta salad, keto potato salad, and keto spinach salad. If you ever thought broccoli was boring, this recipe will convince you otherwise. I’m not going to lie; 99% of the reason I love this recipe is the dressing (and crispy bacon!), but of course, you gotta get those greens in somewhere!

Why I love this recipe

No mayo needed. Like my avocado chicken salad, you won’t even notice there’s no mayonnaise in this recipe. The balance of creamy yogurt and tangy mustard leaves no room for wanting. Super healthy. Broccoli is packed with fiber and super low in calories and carbs. Pair that with olive oil and yogurt for your healthy fats, and you have a perfect keto side dish. Quick and easy. Chopping the broccoli is the most time-consuming task, but even that only takes a couple of minutes. Versatile. As is, this salad makes the perfect side dish, but you can add some protein to make it the main course.

Ingredients needed

Fresh broccoli florets. The star ingredient! Broccoli adds plenty of crunch and soaks up the dressing perfectly. Chop it into bite-sized pieces. Red onions. It adds a subtle yet sweet flavor without being as overpowering as traditional white onions. Cheese. Any salad with cheese is always delicious. I like to use shredded cheddar cheese, but any bold-flavored cheese works. Bacon. Crispy bacon takes this salad to another level. If you want this meat-free, just leave it out. Add-ins. I like to use pecans, dried cranberries, and sunflower seeds.

For the broccoli salad dressing:

Greek yogurt. A fantastic alternative to sour cream or mayonnaise. It gives the dressing a creamy texture minus the fat and excess calories. Apple cider vinegar. For the dressing. I also tested white vinegar, and both worked equally well. Granulated sweetener. A teaspoon or two of allulose for that balance of sweetness. Mustard. Adds a delicious tang. I suggest using Dijon or French mustard. Salt and pepper. To taste.

How to make a keto broccoli salad

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the dressing. In a bowl, whisk together the dressing ingredients until smooth. Add salt and pepper to taste. Step 2- Fry the bacon in a skillet until crispy. Step 3- Assemble. Pour the dressing over the salad and mix to combine. Serve immediately.

Arman’s recipe tips

Give the dressing a taste. My #1 tip for making salad dressings is to taste as you go! Sometimes, I’ve felt the vinegar is too strong, so I have to add a bit more yogurt. Save time. Buy the broccoli washed and pre-cut. Make the salad in advance. I’ve made this salad up to 3 days in advance. Just make sure to keep the dressing, broccoli, and onions separate.

How to store leftovers

To store: Broccoli salad should be stored in the fridge in an airtight container, and it’ll stay fresh for up to 5 days. I don’t recommend freezing this salad.

Swap the dressing. As much as I love this dressing, you can switch it up and try something new, like my keto ranch dressing or any of these keto salad dressings. Add more protein. Some of my go-to proteins are sautéed shrimp, pan-fried chicken breast, or cast iron salmon. Switch up the veggies. Feel free to add any of your favorite low-carb vegetables, like cauliflower, bell peppers, or spinach.