Broccoli Cauliflower Salad Recipe
This Whole 30 approved version of this popular summer salad is so yummy and so healthy - that's a win-win in our book.
- 6 slices Whole 30 Compliant bacon
- 2.5 cups broccoli chopped
- 2.5 cups cauliflower chopped
- 1/4 red onion thinly sliced
- 1/4 cup chopped almonds
- 1/4 cup sunflower seeds
- 1/2 cup dried cranberries
- 1/2 cup avocado mayo
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp minced garlic
- 1/2 lemon juiced
- 1/4 tsp salt
- 1/4 tsp pepper
Slice the bacon into ½” pieces.
Heat a small pan over medium heat and add the bacon pieces. Cook for 5-10 minutes until the bacon is cooked through and crispy. Drain and set aside.
Combine all salad ingredients into a large bowl. Mix to combine.
In a separate bowl, whisk together all of the dressing ingredients until completely combined. Pour into the bowl with the vegetable and mix with a large spoon to completely coat the vegetable mixture.
Cover and place in the fridge for at least an hour to chill before serving.