Keto Broccoli Cauliflower Dill Pickle Salad

This keto broccoli cauliflower dill pickle salad is the perfect combination of creamy and crunchy deliciousness! This salad is true comfort food! Enjoy!

This keto broccoli cauliflower dill pickle salad will be a hit every time you serve it! It is full of fresh vegetables, bacon, cheese, and pickles all combined with a delicious creamy dressing. I love this salad and hope you will too!

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Let’s talk about broccoli and cauliflower!

Broccoli and cauliflower are awesome vegetable options when following a low carb keto plan. They are both low in calories, high in nutrient content, and low in carbs! Both are also good sources of fiber. Another great thing about these vegetables is they’re great eaten raw or cooked. You can bake, blanch, broil, grill, roast, saute, or steam both broccoli and cauliflower. They can be served as a great side vegetable dish. You can also add them to casseroles, egg dishes, salads, soups, and stir fry dishes just to name a few.

What ingredients go into the dressing for this keto broccoli cauliflower dill pickle salad?

We start with a combination of keto mayonnaise and sour cream. This gives our dressing an awesome creaminess. I use the Chosen brand avocado mayonnaise, but you can use any keto mayonnaise. A little pickle juice helps to give this dressing amazing flavor. I used the Swerve brand for my sugar. It contains zero calories and zero net carbs. It’s also delicious! You can use any keto sugar you’d like. I only added a little salt and pepper to this salad since our bacon and pickles are salty. I recommend you taste your salad and add more salt and pepper if you’d like!

Is this keto broccoli cauliflower dill pickle salad difficult to make?

This is an easy salad to make, but I do have a few tips for making it. First, I diced my raw bacon and fried it that way. You can always fry and then crumble your bacon if you’d like. You can also bake it in the oven. While my bacon is frying, I use that time to cut up my vegetables. I love the texture of cubed cheese in this salad, but you can substitute shredded cheese as well. I chopped my pickles into a similar size as my cubed cheese. For the best results, I recommend refrigerating your salad for 4 hours or overnight before serving. This allows all the flavors to mix and for the cauliflower and broccoli to soften just a bit. If you can’t wait, you can serve this right away!😊

Need some more delicious keto salad recipes? Here you go!

Creamy Keto Cilantro Lime Coleslaw

Keto Antipasto Salad

Keto Cauliflower Coleslaw

Marinated Mushroom Olive Salad

Helpful Hints:

*Regular or thick cut bacon can be used for this dish.

*You can use mild, medium, or sharp cheddar for your salad.

Main Kitchen Equipment and Utensils:

• Medium skillet
• Large mixing bowl
• Small mixing bowl

Splash of Encouragement:

***My defense is of God, Who saves the upright in heart. Psalm 7:10***