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A bowl of keto broccoli salad shown tossed in a white serving bowll.
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5 from 1 vote

Keto Broccoli Salad

A low carb salad, packed with fun flavors and textures! Broccoli is tossed with a creamy tahini dressing, and then topped with onions, peppers, bacon, cheese, and sunflower seeds. A dreamy side dish! 7G NET CARBS PER SERVING
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: broccoli bacon salad, broccoli salad recipe, keto broccoli salad, low carb broccoli salad
Servings: 10 servings
Calories: 253kcal


Creamy Tahini Dressing

  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • salt and pepper to taste

Broccoli Salad

  • 10 cups broccoli chopped small
  • 10 slices bacon cooked crisp and crumbled
  • 1 red bell pepper diced
  • 1/2 cup cheddar cheese grated
  • 1/2 cup sunflower seeds roasted and salted
  • 1/4 cup red onion chopped


For the tahini dressing:

  • Add all of the dressing ingredients to a small jar with a lid or into a blender. Process or shake the ingredients together until smooth and creamy.

For the broccoli salad:

  • Add the broccoli to a bowl, and top it with the veggies, bacon, cheese, and sunflower seeds. See notes below if prepping this salad ahead of time.
  • Drizzle the dressing over the salad, and toss to evenly coat the broccoli in the dressing.


Tip #1: Soften the broccoli
If you prefer your broccoli to be softer, you can gently steam the broccoli first. Not for long! We don't want it to be mushy in your salad. Boil a couple of inches of water in the bottom of a pot with a steamer, add the broccoli, and steam it covered with a lid for about 2 minutes. That's it! Remove it from heat immediately. You can blanch it in ice water if you'd like, or just spread it out on a plate or in a large bowl so it stops cooking, and chill it before adding it to the salad.
Tip #2: Mix up the Veggies
You can use a base of half broccoli and half cauliflower in this recipe if you'd like, try other veggies in place of the onions and peppers, such as chopped jicama, mushrooms, tomatoes, or radishes.
Tip #3: Meal Prep It
Toss the broccoli, vegetables, and cheese with the tahini dressing, but store the bacon and sunflower seeds separately. This will keep those ingredients fresh and crunchy so the salad is just as delicious packed in your lunch!
Tip #4: Make it Dairy Free
It's okay to omit the cheese in this recipe! If you have a difficult time digesting dairy, you can also try buying raw cheddar cheese, that has more enzymes that aid with digestion. You can add shredded carrots in it's place, or just omit the ingredient all together.


Calories: 253kcal | Carbohydrates: 11g | Protein: 9g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 215mg | Potassium: 445mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1004IU | Vitamin C: 99mg | Calcium: 98mg | Iron: 1mg