Crunchy Keto Broccoli Salad

  • Nourishing Mains
  • Gluten Free
  • Dairy Free
  • Keto Diet Friendly
Crunchy Keto Broccoli Salad
  • Prep time:

    20 minutes

  • Cooking time:

    10 minutes

  • Servings:


  • Ingredients:


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



  • Method:

    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.

Melrose MCT Oil

Melrose MCT is made with only the best part of the coconut and helps support mental and physical performance. Discover the Melrose MCT Range.