Sweet + Creamy Broccoli Salad

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

Eating Style: Dairy-free, Gluten-free, Grain-free, Keto, Paleo, Refined Sugar-free, Soy-free

Prep Time:

Serves: 6

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!

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Nutrition Information Per Serving

  • Calories: 278
  • Calories from Fat: 166
  • Total Fat: 18.4
  • Saturated Fat: 1.1 g
  • Cholesterol: 36> mg
  • Sodium: 377 mg
  • Carbs: 13.4 g
  • Dietary Fiber: 3.6 g
  • Net Carbs: 9.8 g
  • Sugars: 6.8 g
  • Protein: 9.4 g