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5 from 1 vote

Broccoli Salad With Bacon

A simple recipe for the best Broccoli Salad with Bacon plus a bunch of other delicous fresh ingredients. Only 20 Minutes and 8 Simple Ingredients. Keto. Low-Carb. Gluten-Free.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Cuisine: American
Servings: 6 servings
Calories: 251kcal
Author: Roche Woodworth


  • 2 cups broccoli florets (cut into small bite-sized florets)
  • 6 bacon strips
  • 1 green pepper (chopped small, approximately 1 cup)
  • 1 cup frozen peas
  • 2/3 cup medium cheddar (cut into small cubes)
  • 2 cups spring mix lettuce (break bigger leaves into smaller pieces)
  • 1/4 cup mayonnaise
  • 1 tbsp basil pesto (use diet compliant pesto, or make your own)
  • to taste salt and pepper


For The Pesto Mayonnaise:

  • Mix the mayonnaise and basil pesto together.

For The Salad:

  • Bring a pot of well salted water to a rapid boil.
  • While waiting for the water to boil for you can start by cooking bacon in a pan until crispy. Set aside on a papertowel to cook down.
  • When the water boils, add the broccoli florets and cook for exactly 5 minutes. When done, use a slotted spoon to remove the broccoli from the water. Set aside to cool.
  • In the same pot of boiling water, add the frozen peas and boil for approximately 2-3 minutes (check instructions on the package).
  • Chop the bacon in small pieces and then layer all the ingredients in a large salad bowl.
  • Drizzle the pesto mayo over the salad. If you’d like - toss everything together before serving.


Tips and Tricks:
1. It’s important to not over-cook the broccoli. They still need to have a slight crunch.
2. You can add a little bit of milk to the pesto mayo if it’s too thick to drizzle.


Calories: 251kcal | Carbohydrates: 7g | Protein: 9g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 321mg | Potassium: 269mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1512IU | Vitamin C: 54mg | Calcium: 121mg | Iron: 1mg