Keto Broccoli Salad

This tasty and easy-to-make keto broccoli salad is dressed with a creamy mayonnaise-based dressing.

Bacon and cheddar cheese greatly enhance the salad’s flavor. The prep time is just 15 minutes, and then it needs an hour in the fridge to allow the flavors to meld.

Keto broccoli salad with bacon and cheese is served in a white bowl.

This salad is so good. The dressing is simple – it’s mostly mayonnaise and vinegar. The secret is the addition of not just bacon bits, which are a fairly standard addition, but of shredded sharp cheddar.

The combination of the creamy dressing, salty bacon, and savory cheese is delightful!

Ingredients

Here’s a look at the ingredients needed to make this salad. The exact measurements are listed in the recipe card below:

Mayonnaise. I prefer mayonnaise made with avocado oil.
White wine vinegar. You can also use champagne vinegar. However, I don’t recommend using distilled white vinegar in this recipe. It’s too acidic.
Kosher salt and black pepper. I use Diamond Crystal Kosher Salt and freshly ground black pepper.
Fresh broccoli florets. It’s easiest to buy bagged pre-washed broccoli – simply chop the florets into smaller ones since they tend to be quite large.
Bacon bits. I use store-bought bacon bits, but if you prefer, you can cook some bacon (microwave bacon is fast and easy, or make oven bacon) and chop it.
Shredded cheese. I like to use sharp cheddar, and I try to use yellow cheddar for aesthetic reasons.

Variations

Add garlic. Sometimes, I add a bit of minced fresh garlic or garlic powder to the dressing. You can add ½ teaspoon of garlic or ¼ teaspoon of garlic powder.
Change up the vinegar. As mentioned above, you can use different types of vinegar as long as you refrain from using distilled white vinegar, which can be quite acidic.
Try chopped nuts. Instead of bacon, or in addition to it, you can add ¼ cup of finely chopped nuts. I especially like pecans in this salad. Sunflower seeds are also very good.
Vary the cheese you use. I’m a big fan of sharp cheddar and would not use a very mild cheese such as mozzarella. But other bold-flavored cheeses such as Gruyere or Parmesan are excellent in this salad.
Not a fan of mayonnaise? You can use sour cream instead. Or use ⅓ cup of olive oil instead of mayonnaise. It’s an entirely different flavor profile, but it’s very good.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this salad:

Your first step is to mix the dressing. So, you whisk together the mayonnaise, vinegar, salt, and pepper. You can add a pinch of garlic or garlic powder.

Place the broccoli florets in a bowl. Add the dressing and toss to coat.

Add the bacon bits and cheese and gently mix to combine.

Refrigerate the salad for 1-2 hours. This will allow the broccoli to slightly soften and the flavors to meld. Toss again and serve.

Expert Tip

Don’t try to serve this salad right after making it. It needs an hour or two in the fridge. The time it spends in the fridge allows the flavors to develop and meld. It also slightly softens the broccoli.