Description
This Paleo broccoli salad is fresh, crunchy, and loaded with flavor. Crisp broccoli florets are tossed with smoky bacon, crunchy nuts, and a creamy dairy-free dressing that brings everything together perfectly. It’s a simple, healthy side dish that works great for meal prep, cookouts, or quick weeknight dinners.
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 6
Ingredients
- 5 cups fresh broccoli florets, chopped into bite-size pieces
- 6 slices bacon, cooked and crumbled
- ½ cup red onion, finely diced
- ½ cup shredded carrots
- ½ cup sliced almonds or chopped pecans
- ⅓ cup unsweetened dried cranberries (optional, Paleo-friendly)
Dressing
- ½ cup Paleo mayonnaise (avocado oil mayo works best)
- 1 tablespoon apple cider vinegar
- 1 tablespoon raw honey
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Direction
- Cook the bacon in a skillet over medium heat until crispy, then transfer to a paper towel-lined plate and crumble once cooled.
- In a large bowl, combine the chopped broccoli, red onion, shredded carrots, almonds (or pecans), and dried cranberries.
- In a small bowl, whisk together the Paleo mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
- Pour the dressing over the broccoli mixture and toss well until everything is evenly coated.
- Add the crumbled bacon and gently mix to combine.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to develop.
- Stir lightly before serving and enjoy chilled.
Optional Tips / Variations
- Add diced avocado just before serving for extra creaminess.
- Swap almonds for sunflower seeds or pumpkin seeds for a nut-free option.
- Use fresh lemon juice instead of apple cider vinegar for a brighter flavor.
- Add grilled chicken or chopped turkey to turn this salad into a full Paleo meal.
- Let the salad chill 1–2 hours for even better flavor and texture.
