Broccoli and bacon salad
A Whole30 compliant broccoli and bacon salad that will add a ‘zing’ to any meal!
A few months ago a friend of ours (hi Gen!) came over for dinner and wanted to bring something to share. I was serving my Thai almond curry chicken and thought a salad would be a good accompaniment. So I suggested that she make a salad for us to share. This was just after my first Whole30 so I was a little wary of anything that might cause my stomach to go nuts. Gen was really careful and checked the recipe with me, even the ingredients in the mayonnaise that she used. I loved the taste of the salad, and my stomach didn’t react at all, so I wanted to make something similar myself. And hence this recipe ends up on this website …
This is slightly different to the one that Gen made but it is definitely Whole30 compliant … (the mayo that Gen used was a commercial brand that had soybean oil, which doesn’t affect me badly, but it’s not Whole30, so I had to adapt it slightly!). But feel free to use whatever mayo that you wish, or make it yourself! (That’s my next challenge …!)
I made this for a BBQ meal, and had the leftovers with other leftover beef. A gentle note, this tastes even better the day after you make it, so if you’re planning to eat it for a specific meal, try to time it so you’ve got time the day before. And the cranberries – well, Grant says it makes the salad, Abby won’t eat it. Win some, lose some.
But try it – and let me know what you think!
- 2 heads fresh broccoli (approx 300g), chopped into bite-sized pieces
- 8 slices bacon
- 1/2 red onion, chopped
- 1/4 cup dried cranberries
- 10 cherry tomatoes, halved
- 2 tbs apple cider vinegar
- 1 Medjool date, pitted
- 1/2 cup Paleo mayonnaise
- Salt and pepper to taste
- Chop broccoli florets into bite-sized pieces and place in a large bowl.
- Cook the bacon until crispy and diced into small pieces.
- Add bacon, onion, cranberries and tomatoes to the broccoli.
- Drizzle with apple cider vinegar
- Blend date with the mayonnaise and pour over broccoli mixture.
- Toss gently and add salt and pepper to taste.
- This salad tastes better with time so try to make a few hours, or even the day before serving.