This Broccoli Almond Salad couldn’t be more perfect for summer. You don’t need to turn on an oven and it can be served out of the fridge.
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This recipe is super customizable, you could add in from dried cranberries or pomegranate seeds for some sweetness or make Broccoli and Cheese Salad with Bacon by adding in shredded parmesan.
For more tasty salads that are great to beat the summer heat, check out these must have summer salads!
MORE BROCCOLI SALAD RECIPES YOU MIGHT LIKE
Broccoli Bacon Salad | Creamy Broccoli Slaw | Citrus Broccoli Salad
What We Love About This Recipe
- 25 Minute Side Dish: Make this side salad in 25 minutes or less.
- Adaptable: You can make this recipe keto with a couple simple swaps.
- Makes Great Leftovers: Makes for great leftover as it can be ate out of the fridge, no reheating required.
Broccoli Salad Ingredients
- Broccoli: For this recipe you will need 2 heads of fresh broccoli heads. It is important you use fresh broccoli and not frozen.
- Onion: Yellow onion will best for this recipe, but you could also use white onion or red onion.
- Bacon: For this recipe you will need about a half pound of bacon that has already been cooked.
- Almonds: This recipe called for sliced almonds, but you could blanched almond slivers.
- Mayonnaise: I used store brand mayo, but any brand or type will do. For a healthier swap use avocado oil based mayo.
- Milk: Milk or cream will both work, you can what you have.
- Sugar: For this recipe you will need some white sugar to add some sweetness.
- White Vinegar: You will need white vinegar for this recipe but apple cider vinegar will also work.
Equipment Needed
- Knife
- Cutting Board
- Whisk
- Large Bowl
- Small Bowl
- Skillet
How to Make Broccoli Almond Salad
These are the basic steps for making Broccoli Almond Salad. Please refer to the recipe card below for more detailed instructions.
STEP 1: PREP WORK
First you will need to fry bacon in a skillet over medium high heat, then drain and let cool and crumble. Then chop up broccoli florets into small bite size pieces and dice your yellow onion. Add to a large bowl and set aside.
STEP 2: MAKE BROCCOLI SALAD DRESSING RECIPE
Next, in a small bowl whisk together the mayonnaise and milk. Once combined add sugar, stir, then add vinegar and whisk until smooth.
STEP 3: ASSEMBLE BROCCOLI ALMOND SALAD
Finally, drizzle the dressing on the broccoli salad and then stir. Chill salad and serve cold.
Prep and Storage Tips for Broccoli Almond Salad
HOW TO MAKE THIS RECIPE AHEAD OF TIME
This is a great dish to make ahead of time as it can be served straight out of the fridge. Make this recipe for broccoli salad almonds and bacon 1-3 days prior and store in the fridge.
HOW TO STORE THIS RECIPE
This recipe is best stored in the fridge in an airtight container for 3-4 days.
Frequently Asked Questions about this Broccoli Salad Bacon Recipe
You can actually make this recipe keto with a few simple swaps, first swap the sugar for keto friendly replacement, then use scallions in place of onions.
This recipe will last in the fridge for up to 4 days.
This recipe can easily be doubled or halved, just proportionally increase or decrease ingredients according to desired yield.
I do not recommend freezing this salad as the dressing is made using mayonnaise, if frozen it will cause the dressing to separate and getting watery.
Expert Tips for Making This Broccoli Almonds Salad Recipe
- Keto: To make this recipe Keto, just swap the sugar for a keto-friendly sugar replacement, honey and swap the onions for scallions.
- Broccoli and Cheese Salad with Bacon: If you would like, adding shredded parmesan cheese makes a great edition to this broccoli almonds salad or try feta cheese.
- Dried Cranberries: Adding dried cranberries adds a whole other flavor and texture dimension as it adds a sweetness and chewiness to this broccoli salad with almonds.
- Season: Try seasoning with Salt or pepper or your favorite seasoning like this all purpose seasoning.
What to Serve with Broccoli Almond Salad
- Peach Moonshine
- Classic Macaroni Salad
- Easy Tomato Bruschetta
- Grilled Lemon Rosemary Chicken
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Broccoli Almond Salad
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Ingredients
- 2 heads fresh broccoli, chopped in bite size pieces approx 8 cups
- 1 small yellow onion, sliced thin
- ½ pound bacon
- ½ cup sliced almonds
- 1 cup mayonnaise
- 1 tbsp milk or cream
- 4 tbsp sugar
- 2 tablespoons white vinegar
Instructions
- Place bacon in a deep skillet and cook over medium high heat until browned. Cool and crumble.
- Cut the broccoli into bite-size pieces and cut the onion into thin bite size slices.
- In a large bowl combine broccoli, cooked bacon, sliced almonds (optional) and mix well.
- Prepare the dressing by mixing the mayonnaise and milk until well combined, add the sugar and stir.
- Add the vinegar to the mayonnaise mixture and whisk until smooth. (You may use more or less sugar according to taste.)
- Stir dressing into the broccoli mixture until well coated.
- Chill salad and serve cold.
Christina’s Notes
- Keto: To make this recipe Keto, just swap the sugar for a keto-friendly sugar replacement and swap the onions for scallions.
- Broccoli and Cheese Salad with Bacon: If you would like, adding shredded parmesan cheese makes a great edition to this broccoli almonds salad.
- Dried Cranberries: Adding dried cranberries adds a whole other flavor and texture dimension as it adds a sweetness and chewiness to this broccoli salad with almonds.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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