A crisp fresh broccoli salad that is Whole30 and paleo approved? Yes please!
Broccoli salad is nothing new. I bet with a quick Google search, we’ll find it dates back to the 70s. Various iterations exist, and our favorite go-to is this one with cranberries. Some people add grapes. Personally I don’t like sweet items in my salad for the most part, but Broccoli Salad is one of those few exceptions. It just works.
It makes a big batch and I love having a healthy grab-and-go option for during the week. But recently I made a different version of the recipe.
Very pared down in terms of ingredients (although the original doesn’t have THAT long of an ingredient list), and I nixed the sugar, which means this version is now Whole30-compliant. The original recipe calls for a quarter cup of sugar and, while that’s not a huge amount, I’ve found that you really don’t need it with the touch of sweetness you’re getting from the raisins.
If you ARE on Whole30, make your own bacon for this recipe or find a store-bought one that does not have sugar in it. The same goes for the mayonnaise. Ever since my first round of Whole30 in last year, I make my own mayo all the time. It tastes so much better, and it’s just better for you.
With the Spring season coming, this is a nice light dish to bring to potluck or make for an easy weeknight dinner alongside a stack of grilled burgers or chicken.
Broccoli and Bacon Salad
Recipe courtesy of Cate O’Malley
Ingredients:
2-3 heads fresh broccoli, roughly chopped into bite-size pieces
1/2 pound bacon, cooked and crumbled
1/2 cup red onion, diced into small pieces
1/2 cup golden raisins
Add all these ingredients to a large bowl and stir to combine.
Dressing ingredients:
1 cup homemade mayo
2 teaspoons apple cider vinegar
Put the dressing ingredients in a small food processor and mix until it is thoroughly combined.
Pour dressing over salad and stir. Refrigerate 2 hours or more to marinate. Add salt and pepper to taste.
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