Low Carb Keto Broccoli Salad With Almonds

I used to roll my eyes at “broccoli salad”—usually a gloopy, mayo-heavy mess with raisins sneaking in to spike your blood sugar. But after too many sweaty summer lunches where nothing sounded good, I started craving something crisp, cold, and actually refreshing.

This version hits all the right notes: bright citrus, zippy ginger, and a creamy vinaigrette that doesn’t coat your mouth in regret. And bonus—it’s dairy-free, vegetarian, and meal-prep GOLD.

💡 What Makes This Feel Like Real Food

Most keto broccoli salads go hard on bacon and cheddar. Tasty, sure, but they get heavy fast. This one’s different.

• Blanched broccoli gives you crunch without raw bitterness (and spares your jaw).
• Fresh ginger + tangerine create a zingy, grown-up dressing with depth, not just sweet-tangy vibes.
• Radicchio adds color and a slight bite, which balances the sweetness perfectly.
• Almonds for crunch, fat, and texture contrast—without overdoing it.

This salad actually tastes like something you’d find at a fancy spa lunch—but it keeps you full like a keto champ.

🧾 What I Used (And Why It Worked)

• Broccoli (6 cups) – Only slightly blanched for the perfect chew. Not raw, not mushy.
• Radicchio (½ cup shredded) – Bitter contrast that balances sweet citrus.
• Sliced almonds (¼ cup) – Adds crunch and healthy fats. Keep portions tight to avoid carb creep.

Dressing MVPs:

• Tangerine zest & juice – Small amount = BIG flavor. Just 2 tbsp juice doesn’t spike carbs.
• Fresh ginger (2 tbsp) – Bright, spicy punch without heat. Don’t sub powdered—it dulls the flavor.
• Avocado oil (or light olive oil) – Neutral fat carrier that emulsifies beautifully.
• Red wine vinegar – Tangy, sharp, and wakes the whole thing up.
• Mayonnaise (¼ cup) – Creaminess without dairy (use avocado oil–based if keeping it strict).
• Swerve (2 tbsp + 1 tsp) – Keeps it lightly sweet without raising insulin.

🔁 Low-Carb Substitutions That Hold Up

Swap	Use Instead	Notes
Tangerine juice	Orange or grapefruit juice	Slightly more tart—adjust Swerve to taste.
Almonds	Sunflower seeds or pine nuts	Keeps crunch if you’re nut-free.
Mayo	Vegan mayo or extra oil	Vegan-friendly, but you’ll lose a little creaminess.
Swerve	Allulose or monk fruit blend	Works, but adjust sweetness by taste—some are stronger.

⚠️ What Went Sideways (And Why)

What Went Wrong	Why It Happens	How to Fix It
Salad was soggy	Broccoli wasn’t drained well	After blanching, pat dry with a towel. Water = ruined dressing.
Dressing broke	Oil and mayo didn’t emulsify	Whisk the vinegar and mayo first, then add oil slowly.
Overpowering ginger	Used old or pre-minced stuff	Fresh ginger only—mince it yourself, trust me.

👩‍🍳 Step-By-Step: How to Make It Right

1. Blanch broccoli: Microwave 5 minutes or steam until just tender. Rinse in cold water and really drain.
2. Mix salad base: In a big bowl, toss broccoli, radicchio, and almonds.
3. Make vinaigrette: Whisk tangerine zest/juice, ginger, vinegar, mayo, sweetener, salt, and oil until smooth.
4. Dress it up: Pour over salad, toss gently. Chill or serve right away.

🧠 Tracking tip: Divide into 7 servings—about 1 cup each at 5g net carbs. Keeps it simple when logging.

🧠 Keto Cooking Tricks That Help

• I always mince fresh ginger in bulk and freeze in teaspoon-sized blobs. Instant flavor bomb.
• Let the salad sit 15–30 mins before serving. Flavors meld, texture settles.
• Dry broccoli = happy vinaigrette. Use a salad spinner or pat with paper towels like it owes you money.

🧊 Freezing + Reheating Without Ruining It

Don’t freeze it. Just don’t. The vinaigrette splits and the broccoli gets sad.

Fridge life: 5–6 days easy. In fact, it’s better on Day 2+ when the flavors soak in.

Meal-prep pro move: Store dressing separately and toss before eating to avoid sogginess mid-week.

❓ Can I Eat This on Keto? (Yes, Here’s Why)

• Net carbs: ~5g per serving (1 cup), thanks to fiber in the broccoli and low sugar from minimal citrus.
• No fruit sugar bomb – It uses zest for most of the flavor, not juice.
• Good fat-to-carb ratio – With mayo and oil, it’s balanced for satiety and blood sugar control.

Nutrition Facts (Per 1-Cup Serving)

Nutrient	Amount
Calories	160 kcal
Total Fat	14g
• Saturated Fat	1.5g
• Monounsaturated Fat	~6g
• Polyunsaturated Fat	~3g
Cholesterol	2mg
Sodium	120mg
Total Carbohydrate	7g
• Dietary Fiber	2g
Net Carbs	5g
Sugars (natural)	~2g
Added Sugars	0g
Protein	3g

Check out More Recipes:

• Low Carb Keto Broccoli And Cauliflower Salad
• Low Carb Keto Antipasto Salad With Broccoli
• Low Carb Keto Broccoli Salad With Apple Cider Vinegar
• Low Carb Keto Broccoli Salad With Cranberries