keto broccoli bacon salad
Keto Recipes Lunches

Keto Broccoli Bacon Salad – Mayo Free

No matter where you are in the world we all enjoy a good salad, especially here in Queensland where the weather leans just a little towards the warm and sunny side.

keto broccoli bacon saladYou will find this chilled broccoli salad with a light dressing is just perfect for lunches, barbecues and picnics, in fact for almost anything.

Being mayonnaise free makes it perfect for keto followers but has that added dash of flavor from the lemon juice and zest. While you get plenty of crunchy goodness from the broccoli and pumpkin seeds.

If possible its suggested that you make this recipe the night before. The extra time allows for the flavors to blend more thoroughly.

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Yield: 4

Mayo-Free Broccoli Bacon Salad with Toasted Pumpkin Seeds

Mayo-Free Broccoli Bacon Salad with Toasted Pumpkin Seeds
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • Dressing:
  • 1. 1 Tablespoon honey* or one very small pinch Stevia powder
  • 2. 2 Tablespoons fresh lemon juice
  • 3. 1 Tablespoon fresh lemon zest
  • 4. Salt and freshly ground black pepper, to taste.
  • 5. 3/4 Cup full-fat, non-flavored Greek yogurt
  • Broccoli Salad:
  • 1. ½ Small red onion, outer skin removed and cut into thin slices
  • 2. 2 Large heads fresh broccoli, tough stems removed, rinsed, and broken into florets
  • 3. 6 Slices bacon, cooked crispy and crumbled
  • 4. ¼ Cup fresh parsley, chopped
  • 5. Salt and freshly ground black pepper, to taste
  • 6. 1/3 Cup toasted pumpkin seeds, unsalted


1.   To make the dressing, combine the Greek yogurt, honey, lemon juice, and zest in a small bowl. Season with salt and pepper, to taste. Set aside.

2.   Add the broccoli florets to a large, microwave-safe dish and add 2-3 T. water. Cover and microwave on high for 4-5 minutes, or until florets are crisp tender. (Check after 3 minutes and adjust cooking times accordingly).

3.   Remove from microwave and drain excess liquid. Set aside, uncovered, and allow steamed florets to cool.

4.   In a large glass or other non-reactive bowl, combine the red onion, broccoli, crumbled bacon, and fresh parsley. Toss gently to combine. Top with ½ Greek yogurt dressing and toss again until ingredients are thoroughly coated. Cover and refrigerate 30 minutes or overnight before serving. Cover and reserve remaining dressing, as well.

5.   Toss chilled salad with remaining dressing right before serving, or serve on the side for those who prefer a little extra dressing. Sprinkle with the toasted pumpkin seeds right before serving to keep them crunchy.

6.   *1 tablespoon of honey contains up to 17 grams of carbs, or approximately 4¼ grams per serving. If this is too high for your needs, you can use a very small amount of stevia powder or liquid as a substitute.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 157 Total Fat: 9.1g Saturated Fat: 1.4g Cholesterol: 1mg Sodium: 147mg Carbohydrates: 13.8g Fiber: 6g Sugar: 5.3g Protein: 9.4g



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