This easy, hearty keto salad recipe combines crispy bacon, red onion, and fresh broccoli and cauliflower florets with a creamy spiced aioli dressing that’s truly irresistible. It’s a terrific low-carb side dish that’s ready within 20 minutes.
To make the dressing, place all of the dressing ingredients in a pint jar or a 1 or 2 cup pyrex measuring cup. You want a container just wide enough for your immersion blender.
Place the immersion blender at the bottom of the container. Start blending while holding the blender at the bottom. Don’t move the blender from the bottom until the sauce begins to emulsify and thicken. Once it starts to thicken, slowly move the immersion blender to the top until all of the oil is completely mixed in. It should result in a thick, mayo-like sauce.
Refrigerate sauce while you prepare the rest of the salad.
Cook and crumble bacon and prep other ingredients as noted. Place everything in a large bowl.
Add dressing to the bowl and toss to mix. Serve immediately or cover and refrigerate until ready to serve.
This recipe can be made in advance. You can either mix the sauce in and refrigerate or keep the sauce separate and mix it in just before serving. Either way, the salad will last 4-5 days in the refrigerator.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.
To make this recipe in a blender, add all of the ingredients except the avocado oil to a blender. Measure out the avocado oil and have it ready to pour. Start the blender and while the blender is running, slowly pour the avocado oil into the blender. We suggest using a high-powered blender like a blendtec or vitamix to help the mayo emulsify and thicken.