Best Broccoli Salad (Keto)
This Best Broccoli Salad (Keto) is a new spin on a classic raw veggie salad that will bring a smile to everyone who tastes it. It’s not only loaded with flavor, but also crunchy, sweet, and savory! Tossed a creamy yogurt dressing, this salad is nothing short but delicious-tasting, and Keto-friendly!
Best Broccoli Salad
Our broccoli salad is tossed with a mixture of raw vegetables, raisins, salted pepitas and a creamy yogurt dressing. We love easy salads like this one, and wanted to elevate its flavors. It is so good, everyone will come back for more! For more healthy salads, try Maria’s Best Carrot Salad, and our Crunchy Broccoli Raisin and Walnut Salad.
Reasons We Love This Broccoli Salad
- requires no cooking… whats-so-ever!
- doesn’t get soggy, even after 24 hours.
- served chilled, it is an ideal salad to all spring and summer.
- it’s perfect for the any gathering.
What makes this the Best Broccoli Salad?
- It’s loaded with fresh vegetables.
- NO cooking involved.
- This recipe is very simple!
- Only a handful of ingredients.
- Take-and-go salad that will not get soggy.
- Easy-to-make dressing with yogurt, plus 3 additional ingredients.
- The flavors marinate together to create this “magic” in this salad… and it is so flavorful – it’s AMAZING!
- Overall, it is a very nutritious salad, loaded with vitamins and minerals. A win-win!
What to look for when buying “Fresh” broccoli?
- Heads of broccoli come in vastly different sizes and weights, and the standard “bunch” or “crown” is about 1.25 to 1.5 pounds.
- The head of broccoli is the big flower portion at the end of the broccoli stalk.
- When buying fresh broccoli, it should always be firm, tightly closed, and with dark green florets. Then you should always examine it.
- NEVER buy broccoli if it has the following:
- any yellowing in the florets, or anywhere – this indicates it is too old.
- feels too soft, and not firm or tight – also a sign of age, going bad.
- if you see “black spots” anywhere – that is a sign of fungal growth manifesting as black molds and should be avoided at all times.
WATCH VIDEO! How To Clean Broccoli (1-minute)
Ingredients needed for this recipe:
(*Full printable recipe card is located on the bottom of this recipe)
- 1 broccoli crown (about 1 pound or more)
- a small package of shredded carrots
- stalks of celery
- green onions (aka scallions)
- raisins and roasted & salted pepitas – for some sweetness and additional salty crunch.
For the dressing:
The yogurt dressing consists of 4 ingredients: Greek or plain yogurt, some honey, a little apple cider vinegar, and some salt. Oh and if you prefer, you can sprinkle in some black pepper, but I felt it didn’t need any.
How To Make our Broccoli Salad?
Here are our easy steps to making this salad:
- PREPARE THE BROCCOLI: Clean and rinse the broccoli.
- PREP OTHER VEGGIES: Cut and chop all the vegetables into small pieces.
- MAKE THE DRESSING: Make the yogurt dressing and toss it all together.
- CHILL THE SALAD: Then chill this salad before serving.
Ideas to serve this salad
This recipe is easy to adapt and even double the ingredients for additional servings. A delicious salad to make and serve it all year long:
- potluck
- holidays
- picnics and BBQs
- any festivities or parties
- luncheon or brunch
Options to serve it as a side…
This is an ideal salad to serve as a side with a variety of meats, seafood, and poultry. Here are a few great options and recipes for you to serve it with:
- London Broil Steak Grilled To Perfection
- Chicken Rollatini with Prosciutto and Cheese
- Fast & Easy Oven Roasted Baby Back Ribs
- Baked Salmon with Dijon Basil Pesto
- 2 Steps for Best Spiral Glazed Ham
Make it your own…
A fun salad to adapt and create to your personal taste! You can add additional ingredients to make this broccoli salad your own. Here are a few ideas:
- toss in sunflower seeds
- chopped Medjool dates
- golden raisins
- dried cranberries
- shredded sharp cheddar cheese
- cook up some bacon, chop it, and toss them in
FAQ’s
- Can we make this salad ahead? Yes, you can make this broccoli salad the day before, store it in a sealed container, and keep it chilled. The longer it marinates, the better the flavors will infuse. It will stay fresh for up to 2 days.
- Can we cook the broccoli? Although this recipe calls for raw broccoli, if you prefer to cook the broccoli, we would recommend checking out Blanching and Steaming Vegetables, steaming it very al dente, not overcooking it. The broccoli should be crisp, not mushy. Allow it to cool before combining all the ingredients.
- How do we clean broccoli? Click here for our post on How to Clean Broccoli Properly (+video).
- Why do we need to rinse and drain the shredded carrots? I prefer to rinse all veggies that come in packages. Also, the extra moisture from the wet carrots and broccoli is needed to make the yogurt dressing creamier.
- How long will this salad stay fresh? Normally, this salad can stay fresh for up to 2 days. If you keep it chilled, it can stay for another day, but the veggies will no longer be crunchy.
- How to store this salad? Always store this salad in an air-tight container and in the refrigerator.
More Delicious Salads You’ll Love!
- 13 Fast & Easy Salads
- Crunchy Broccoli Raisin and Walnut Salad
- Baby Red Potato Salad
- Favorite Greek Salad
- Green Beans and Carrot Salad – Italian Style!
- Tortellini and Broccoli Salad
- new salad dressing, try our Honey Mustard Dressing!
Your comments help us! If you try our easy broccoli salad recipe, let us know and leave a comment and a star rating! Share it on Instagram @2sistersrecipes, and Pinterest. We’d love to see what you cook!
Best Broccoli Salad (Keto)
Best Broccoli Salad that will bring a smile to everyone who tastes it. Crunchy, sweet, and savory, this broccoli salad is tossed with a mixture of raw vegetables, raisins, salted pepitas, and a creamy yogurt dressing. Best of all, no cooking involved!
Ingredients
- 1 crown (or head) of broccoli (1 pound) (about 4 cups) - rinsed, drain, and chopped into 1-inch pieces
- 1 cup shredded carrots - rinsed and drained
- 2 stalks of celery - sliced
- 2 green onions - sliced
- 3 Tbsp. raisins
- 3 Tbsp. pepitas (roasted & salted)
For the Dressing:
- 1/2 cup, plus 2 Tbsp. of full-fat Greek or plain Yogurt
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. honey
- 1/8 tsp. sea salt
- fresh cracked black pepper, to taste
Instructions
1. Combine All The Vegetables. In a salad bowl, add the broccoli, shredded carrots, celery, and green onions. Toss in the raisins and pepitas.
2. Make the Dressing: In a small mixing bowl. whisk together yogurt, apple cider vinegar, honey, and salt, (optional: and a dash of black pepper).
3. Combine Everything: Pour the dressing into the bowl with the veggies mixture and toss everything until well combined.
4. Cover and Chill: Cover the bowl with clear wrap and chill in your refrigerator for at least one hour or more before serving. The longer you chill the salad, the better the salad dressing will marinate the veggies.
5. Before Serving: Give the salad a quick toss before serving. Also, taste and adjust the seasonings (for salt and black pepper) to your taste.
Notes
This salad will stay crispy and crunchy and fresh-tasting for up to two days.
If you prefer the broccoli salad to be more creamy, you can add an additional 1/4 cup of yogurt into the mixture.
Nutrition Information:
Yield:
5 to 6 servingsServing Size:
1 cupAmount Per Serving: Calories: 86Total Fat: 2.2gCarbohydrates: 14.4gFiber: 3.2gSugar: 8.1gProtein: 3.8g
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I’ve always enjoyed broccoli salad and like your addition of the salted pepitas. I’m sure they add lots of additional flavor…good idea!
Thank you, Karen! Yes, the roasted & salted pepitas give the perfect additional crunch and flavor to this salad. Thanks so much for stopping by and leaving a sweet comment. Have a great weekend! 🙂