This wonderful salad can be served as a side or a main. For those of you that are vegan you can add vegan cheese and find other substitutions. But all in all the raw broccoli and sunflower seeds make it top on the healthy list! And it’s so delicious too!
This salad has sweet, crunchy, creamy, salty and tart all in one bite. Great for the whole family...or take it it to a pot luck! Great ingredients are what really takes this dish to another level. Using grass fed cheese, mayo made with healthy avocado oil, organic ingredients as well as pastured uncured bacon makes all the difference!
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Passive Time | 30 minutes |
| Servings |
|
Ingredients
- 8 slices bacon I used thick cut pastured
- kosher seat salt to taste
- 5 cups broccoli flowerets cut into bite size pieces
- 1 cup mayonnaise I make my own with avocado oil
- 1 tbsp good cider vinegar with mother
- 1/3 cup onion chopped (sweet or red)
- 1/4 cup sweetener of choice I used Xylitol
- 3/4 cup raisins I like golden
- 1/2 cup sharp cheddar cheese I used Kerrygold grass fed
- 1/2 cup Raw sunflower Seeds
Ingredients
|
|
Instructions
- Fry up the bacon and place on paper towels and set aside
- In a large bowl add the mayo, vinegar, sweetener, onion and raisins and mix well
- Add the broccoli, (NOTE* You can blanch the broccoli -but I love it raw and crunchy) stir until well coated.
- Add the cheese, bacon and sunflower seeds and stir. Allow a minimum of 30 minutes in the fridge...and really good the next day.
Recipe Notes
The next day when waking, I look forward to this salad for breakfast, a great way to start the day!
Share this Recipe