Sweet + Creamy Broccoli Salad

January 3, 2012 by Leanne Vogel August 21, 2017

Creamy broccoli salad made dairy-free, low-carb and paleo-friendly.

Ingredients

Salad

• 6 cups fresh broccoli florets, steamed for 3 minutes
• 7 strips uncured beef bacon, cooked fully and then chopped
• 1/2 cup sun dried tomatoes, sliced thin
• 1/4 cup dried currants
• 1/4 cup sunflower seeds
• 1/4 cup of red onion, chopped

Dressing

• 1/2 cup canola, olive oil or egg-free mayonnaise
• 2 tablespoon raw apple cider vinegar
• 1 tablespoon gluten-free mustard
• 1 tablespoon unpasteurized honey

• handful of fresh parsley (optional)

Instructions

1. Lightly steam the broccoli for 2-3 minutes, just until the florets are crisp tender. This is optional, I just find broccoli easier on my digestion when it’s lightly steamed. Place in a large bowl and set aside.
2. Fry bacon as per package instructions. Be sure to cook until crisp. We like beef bacon because it’s higher in protein, easier on digestion, a has less fat. Plus it tastes so good! Once cooked, set on a paper towel lined plate. Pat dry and break up into small pieces.
3. Add bacon, sun dried tomatoes, currants, sunflower seeds and red onion to the broccoli bowl.
4. In a separate small bowl, combine dressing ingredients and stir until incorporated. Pour over the broccoli mix and stir to coat.
5. Serve with a sprinkle of fresh parsley and enjoy!

Nutrition Information Per Serving