Crunchy Keto Broccoli Salad

Crunchy Keto Broccoli Salad

Prep Time:

20 minutes 

Cooking time:

10 minutes 





  • 2 whole broccolis
  • 4 rashers pasture-raised bacon
  • ½ red onion, finely diced
  • ¼ cup pepitas
  • ¼ cup dry roasted almonds, chopped



Cut broccoli into 2-3cm pieces and place in a big salad bowl.

Roughly chop bacon and cook in a saucepan over medium-high heat for 4-5 minutes or until browned. 

Put aside. 

Toast pepitas in a small saucepan for 2-3 minutes; be careful as they can burn in an instant. 

Combine with almonds and put aside.

To make Creamy MCT Mayo:

In a blender or food processor, blend egg, lemon juice, ACV and mustard powder.

Combine oils and slowly* add into the food processor, one tablespoon at a time, continuing to blend.

*And we mean slowly. The secret to this mayo is patience. Otherwise, it will split and you will be left with liquid, rather than a thick creamy blend.

Add the salt once a creamy mayo has formed.

Any leftover mayo can be transfer into a jar and store in the fridge for up to 2 weeks. 

To finish:

Add dressing ingredients to a small bowl and whisk thoroughly.

Add all salad ingredients including the dressing to the broccoli and stir well to combine.

Refrigerate for at least 1 hour (or overnight) before serving so it has time to marinate.

Serve into bowls and enjoy.

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