Broccoli Caesar Salad

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Lolita Carrico
Lolita Carrico
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Four years later, she has maintained a 65-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!

This fresh, delicious broccoli recipe is an earthy twist on a Caesar salad adds a little modern flair to your holiday table with a rich and creamy dressing, and satisfying crunch from the cabbage. This is the perfect, light-ish side to accompany the rest of the heavy meal.

You can omit the anchovies from the Caesar salad dressing recipe in this Broccoli Caesar Salad if you don’t like them, but in addition to delicious flavor, anchovies are an excellent source of Omega-3 fatty acids (aka “good” fats).

broccoli caesar salad

Broccoli Caesar Salad

This fresh, delicious and earthy twist on a Caesar salad adds a little modern flair to your holiday table with a rich and creamy dressing, and satisfying crunch from the cabbage.
5 from 1 vote
Course Appetizer, Salad
Cuisine American
Servings 8
Calories 256 kcal


For the Caesar Dressing:

  • 1 clove garlic minced
  • 3 – 6 fillets anchovies in oil minced
  • 2 egg yolks – or 2 tbsp mayo if you’re weary about raw egg
  • 1/2 fresh lemon juiced
  • 1/2 – 1 tsp Dijon mustard
  • 2 tbsp olive oil
  • 1/2 cup avocado oil
  • 3 tbsp fresh shredded parmesan
  • Fresh ground pepper to taste
  • 2 heads of broccoli cut into florets and sliced in half lengthwise
  • 1 head Napa cabbage shredded



  • In your salad serving bowl, mix garlic and anchovies until a smooth paste forms.
  • Beat in egg yolks (or mayo), then whisk in lemon juice and mustard until emulsified.
  • Next, slowly add olive oil and then avocado oil until smooth.
  • Finish off by adding shredded parmesan.


  • Add broccoli and cabbage to the bowl and toss to cover with the dressing.
  • Season with salt and pepper.
  • Top with extra shredded parmesan and freshly cracked pepper.


Calories: 256kcalCarbohydrates: 10gProtein: 8gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 54mgSodium: 268mgPotassium: 791mgFiber: 6gSugar: 4gVitamin A: 1388IUVitamin C: 170mgCalcium: 200mgIron: 2mg
Keyword holiday, salad
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