Need a no-cook keto vegan salad that’s flavorful, fast, and satisfying? Look no further than the Brooklyn Salad — a bright, tangy mix of blanched broccoli, mushrooms, and pickled vegetables tossed in heart-healthy olive oil. With only 11 grams of net carbs and 7.6 grams of fat per serving, this salad fits beautifully into a keto lifestyle.
What makes this salad special is its bold combination of pickled cucumbers and corn, paired with earthy mushrooms and crisp broccoli. It delivers crunch, tang, and umami in every bite — perfect for a quick lunch, side dish, or potluck contribution. Plus, it’s loaded with fiber and antioxidants to support your digestive and immune systems.
Ingredients
- 1 cup broccoli florets (blanched for 5 minutes in boiling water)
- 3 cups white mushrooms, sliced (or 1 can, drained, ~1200g)
- 4 pickled cucumbers, sliced
- 4 pickled baby corn ears, sliced
- 1 tbsp olive oil (for cooking mushrooms, if using fresh)
- 2 tbsp olive oil (for dressing)
Prep Time
- Preparation Time: 5 minutes
- Cooking Time: None (if using canned mushrooms)
- Servings: 2
Instructions
- Blanch broccoli florets in boiling water for 5 minutes, then rinse under cold water and set aside.
- If using fresh mushrooms, heat 1 tablespoon of olive oil in a pan over medium heat and cook the mushrooms until golden brown. If using canned mushrooms, drain and rinse thoroughly.
- Slice pickled cucumbers and baby corn ears into bite-sized pieces.
- Combine all ingredients in a large salad bowl.
- Drizzle with 2 tablespoons of olive oil and toss gently to coat.
- Serve immediately, or chill for 15–20 minutes to let flavors meld.
Nutritional Information (Per Serving)
- Calories: 131 kcal
- Fat: 7.6 g (52%)
- Protein: 6.7 g (20%)
- Net Carbohydrates: 11 g (28%)
Health Benefits of This Salad
This salad is fiber-rich, which helps support gut health and satiety. Broccoli provides vitamin K and C, while mushrooms offer plant-based protein and antioxidants. According to Harvard’s School of Public Health, mushrooms also support immune function and may help regulate inflammation.
Olive oil, a staple in the Mediterranean diet, contains monounsaturated fats that promote heart health. It also enhances the absorption of fat-soluble vitamins found in veggies like broccoli.
Serving Ideas
- Pair it with baked tofu or tempeh for a complete keto meal.
- Serve chilled as a picnic salad or starter.
- Use it to top a bed of mixed greens for extra volume.