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prep time
10 min
cook time
20 min
ready time
30 min
Keto Bacon Broccoli Easter Salad
This Keto bacon broccoli salad is a quick and delicious low-carb option that everyone will enjoy during the Easter holiday. It requires just a few ingredients and less than 30 minutes of your time to put together. This Keto Easter salad has just the perfect crunch from the crispy bacon and sunflower seeds, creaminess from the mayonnaise dressing, and a refreshing tang from the lemon juice.
Can you use raw broccoli in this Keto Easter recipe?
Most Keto salad recipes use raw broccoli as the main ingredient in the salad. Broccoli, just like many other vegetables, can be served raw or cooked. Cooked vegetables are generally considered more gentle on your digestive system; however, raw vegetables are just as healthy, delicious, and crunchy. Cooked or raw, broccoli is low in carbs and loaded with fiber - which is important on a Keto diet. Therefore, you can use raw broccoli instead of cooked broccoli if you prefer.
Can you customize this Keto bacon broccoli salad?
Yes. This Keto easter recipe is made with a few simple ingredients allowing room for extra add-ins. For the creamy mayonnaise dressing, Greek yogurt or sour cream can also be used instead of the mayonnaise. For an extra crunch, nuts such as almonds, walnuts, pine nuts, or pecans are good additions. To make this salad heartier, vegetables like cherry tomatoes, red onions, and peppers are great options.
How to store this Keto Easter salad?
This Keto salad is so delicious, we bet you won't have any leftovers to store. If you made a huge batch of the salad, leftovers can be stored to be enjoyed later. After dressing the salad, transfer it to an airtight container and store it in the fridge for about 3 to 4 days. This salad is an excellent meal-prep recipe too. To make the salad ahead of time, store the salad vegetables and salad dressing in two separate air-tight containers.
Net Carbs
5.2 g
Fiber
2.9 g
Total Carbs
8.1 g
Protein
14 g
Fats
37.7 g
422 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Boiled eggs
3 large
Extra virgin olive oil
1 tsp
Bacon
4 slice - 6" long
Broccoli, raw
250 g
Sunflower seeds
4 tbsp
Shredded Cheese, Sharp White Cheddar
0.5 cup
Mayonnaise
0.5 cup
Lemon juice
1 tbsp
Salt
0.25 tsp
Black pepper
0.25 tsp
Recipe Steps
steps 5
30 min
Step 1
In a pot over medium heat, add the eggs. Boil for about 10 minutes. Turn off the heat and strain the water. Allow the egg to cool down before cracking. Chop the bacon strips into small pieces.Step 2
In a hot pan over medium heat, add the olive oil and chopped bacon strips. Render the bacon until crispy on both sides for about 3 minutes. Meanwhile, chop the broccoli into florets, shred the cheddar cheese, and roughly chop the egg.Step 3
Once the bacon is crispy, remove from the pan and chop into small pieces. Add the broccoli florets to the same pan with the leftover bacon fat. Toss for 2 minutes to evenly coat the broccoli in the excess fat.Step 4
Add the broccoli and chopped bacon to a salad bowl. Add sunflower seeds, chopped egg, cheddar cheese, mayonnaise, lemon juice, salt, and black pepper. Mix to combine. Taste and adjust the seasoning to your liking.Step 5
Transfer the salad to a serving bowl. Garnish with a wedge of lemon. Add more sunflower seeds if desired, and enjoy.
