Description
Delicious GAPS and Paleo Friendly side dish, great for picnics, BBQs, and potlucks.
Ingredients
Scale
Salad
- 1 large bundle/head of broccoli (about 1.5 lbs)
- 1/2 lb uncured sugar-free bacon (I use Pedersens or Applegate)
- 1/2 red onion, thinly sliced and then coarsely chopped
- 1/2 cup raisins or dried currants
- 1/2 cup sunflower seeds
Dressing
- 1/2 cup mayonnaise or 24-hour fermented milk kefir or yogurt
- 1 1/2 Tbs raw apple cider vinegar
- 2–3 Tbs raw honey (if it is granulated, add a little hot water and stir until it is thin enough to mix well with the other ingredients)
- Salt to taste (depends on how salty the bacon is), pepper if desired
Instructions
Prepare Ingredients
- Fry the bacon until crispy (about 10 minutes on low-med heat). Meanwhile,
- Rinse the broccoli and cut into florets.
- Steam broccoli for about 2-4 minutes until bright green.
- Place the broccoli in a colander and drain well, then place in a large salad bowl.
- Once the bacon is crispy, remove from the pan and set aside to cool on a plate. Pour the bacon drippings over the broccoli for extra fat and flavor.
- Break bacon into bits, set aside with the raisins, onion, and sunflower seeds.
Dressing: This can be done ahead of time and makes a good dressing for other salads as well.
- Combine the honey, salt, and vinegar in a bowl or glass measuring cup. Whisk until honey and salt are mostly dissolved.
- Add the mayo or kefir, whisk until incorporated.
Assemble:
- Toss the broccoli, raisins, and onions with the dressing in a large bowl.
- Just before serving, top with the sunflower seeds and bacon. It’s ok to mix them with all the ingredients ahead of time, but the bacon and sunflower seeds will get a bit soggy, so I prefer to add them at the end.
Notes
This salad pairs well with BBQ, grilled meats or sausages, burgers, and pulled pork.