Keto Broccoli Salad – Low Carb

Keith Holt

This Keto Broccoli Salad has a creamy citrus and ginger vinaigrette that will make your mouth water. Unlike the classic broccoli salad that is heavy and loaded down with bacon and cheese, this is a healthy and lighter broccoli salad that doesn’t skimp on flavor and is perfect for hot summer days! Gluten free, dairy free and vegetarian.

Keto Broccoli Salad in a wooden bowl on a slate background

Don’t get me wrong, I do love a keto broccoli salad with bacon and cheese. In fact we have friends who make a delicious broccoli salad with raisins, bacon, sunflower seeds and lots of mayonnaise – and even Mr. Hungry, who hates broccoli just slightly more than he hates cauliflower, will eat a little of it that way.

But rather than reinvent the wheel, I wanted to come up with my own keto version of a classic broccoli salad that hasn’t already been done a million times.

Because I’m obsessed with tangerine flavor lately, I started there – with lots of zest and a little tangerine juice for the base of the dressing.

Top shot of a healthy keto broccoli salad in a wooden bowl garnished with sliced almonds

I also added some minced ginger for a punch of flavor in this keto broccoli salad – and because it complements the tangerine so well.

Most of the broccoli salads I’ve had use raw broccoli, but I wanted mine just a little bit soft and with a mellower flavor, so I blanched it for a couple of minutes. It’s still firm, but not rock hard – which I found to be perfect.

To make this keto broccoli salad a little more complex and grown up, I even add some shredded radicchio which gave it just the slightest bitterness and added some color – then I finished with some sliced almonds for crunch and nuttiness.

keto broccoli salad served in a radicchio leaf on a slate board

While I expected this keto broccoli salad to taste great in theory, even I was surprised at how delicious it was!

The textures were beautiful, the dressing was light but creamy and delivered a bright citrus flavor that complemented the broccoli and radicchio perfectly. I just know you are going to love it too!

Recipe Notes:

  • This keto broccoli salad keeps REALLY well in the fridge for up to a week (and gets better every day!) making it a great option for lunch meal prepping. Do not freeze this salad – it won’t end well.
  • If you can’t get tangerines, you can replace it with a regular orange or even grapefruit.
  • I kept this low carb broccoli salad vegetarian, but you could easily add bacon, chicken, or ham to make it even heartier and more delicious!
  • To make this keto broccoli salad vegan, replace the mayo with either vegan mayonnaise or an additional tablespoon of olive oil.
  • If you’re allergic to nuts you can omit the almonds. If seeds are ok for you, try replacing the almonds with sunflower seeds or pine nuts.
  • Finally, you can make this broccoli salad fully Paleo by using honey or maple syrup in place of the granulated sweetener.

More Keto Broccoli Recipes:

Broccoli & Cheddar Soup

Sriracha Roasted Broccoli

Cheesy Broccoli & Cauliflower Rice

Crispy Parmesan Broccoli Bites – Peace Love and Low Carb

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Keto Broccoli Salad in a wooden bowl on a slate background

Keto Broccoli Salad – Low Carb, Dairy Free


  • Author:     Mellissa Sevigny


  • Total Time:     10 minutes


  • Yield:     Seven servings

  • Diet:     Diabetic

Description

This delicious keto broccoli salad has a creamy dressing with punch of ginger and citrus, finished with some sliced almonds.

Ingredients


Units


Scale

  • 6 cups broccoli florets
  • 1/2 cup shredded radicchio
  • 1/4 cup sliced almonds

For the dressing:

  • 1 tablespoon tangerine zest
  • 2 tablespoons tangerine juice
  • 2 tablespoons minced fresh ginger
  • 3 tablespoons avocado oil (or light olive oil)
  • 2 tablespoons red wine vinegar
  • 1/4 cup mayonnaise
  • 2 tablespoons + 1 teaspoon granulated sugar substitute (I used swerve)
  • 1/4 teaspoon kosher salt

Instructions

  1. Place the broccoli in a microwave safe bowl and cook on high for five minutes (or steam for several minutes until bright green and slightly tender.)
  2. Rinse in cold water and drain very well so your salad isn’t watery.
  3. In a large salad bowl, toss the broccoli with the shredded radicchio and sliced almonds.
  4. Combine the tangerine zest and juice, oil, vinegar, ginger, swerve, salt and mayonnaise in a small bowl and whisk until smooth.
  5. Pour the dressing over the broccoli mixture and toss gently to coat.
  6. Serve room temperature or chilled.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: keto salads
  • Method: microwave
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 160
  • Fat: 14g
  • Carbohydrates: 5g net
  • Protein: 3g

Keywords: keto broccoli salad, low carb broccoli salad