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You are here: Home Ā» Food Preparation Ā» Recipes Ā» Allergy Friendly Ā» The Best Broccoli Bacon Salad (Truly)

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The Best Broccoli Bacon Salad (Truly)

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The Best Broccoli Bacon Salad {truly!} | I suppose it is a bit presumptuous of me to share this recipe a few months ahead of broccoli season, but -- trust me -- you'll want this recipe in hand when your kitchen overflows with green florets later this summer. | TraditionalCookingSchool.com

I suppose it is a bit presumptuous of me to share this recipe a few months ahead of broccoli season, but — trust me — you’ll want this recipe in hand when your kitchen overflows with green florets later this summer.

During broccoli season, we eat broccoli at nearly every meal, and it’s typically served in one of two ways: either simply steamed or as this broccoli salad, which is easy, quick, tangy, creamy, and sweet. The real surprise highlight of this salad is the inclusion of red onion. Somehow it just makes the other flavors sing.

The optional avocado is also a surprisingly tasty addition. I like to use it when I know the salad will be sitting out for several hours (say at a midsummer potluck picnic) and I prefer to avoid mayonnaise. Avocado, bacon, and red onion were just meant to be together, don’t you think? I still prefer the mayo as an everyday option, but try it with the avocado at least once. šŸ™‚

You may notice that I’ve marked raisins and sunflower seeds optional. For some, this may seem like broccoli salad heresy, but personally, I just don’t like raisins and seeds combined with broccoli, so I’ve left them out. Feel free to add them if you so desire.

And come to think of of it, I haven’t tried it, but I bet this salad would be a knockout with other members of the brassica family, too. Maybe this is a way to get your family to try kohlrabi or Brussels sprouts? Hmmm… I think I’m going to have to try that myself.

From my table to yours, may you enjoy this recipe all summer long! šŸ™‚

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Broccoli Bacon Salad

From my table to yours, may you enjoy this recipe all summer long! Makes 4 to 6 servings.

Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 5 servings
Calories 643 kcal
Author Kresha Faber

Ingredients

Salad:

  • 1 large head broccoli
  • 1/2 pound bacon
  • 1/2 small red onion sliced paper thin then very coarsely chopped
  • handful raisins optional
  • handful sunflower seeds optional

Dressing:

  • 1/2 cup mayonnaise * OR mashed avocados
  • 1 tablespoon red wine vinegar OR raw apple cider vinegar
  • 4 tablespoons minimally-refined sugar OR raw honey, be sure it's thin enough to mix well rather than clump into a ball

Instructions

Salad:

  1. Wash the broccoli and break the stems into florets.Ā 

  2. If you'd like to leave them raw, make the florets fairly small, but if you'd like to steam them, which is my personal preference, break them up in slightly larger florets.Ā 

  3. Save the stems for broccoli slaw, soup, or smoothies.Ā 

  4. If steaming, place in a steamer basket over boiling water until bright green, 1 to 2 minutes.Ā 

  5. Place in a colander and leave to drain while you prepare the rest of the salad.Ā 

  6. The florets should be drained as well as possible.

  7. Prepare the bacon by chopping it into 1- to 2-inch strips, then fry over medium or medium-high heat until crispy, about 10 minutes.Ā 

  8. Remove to a plate and let sit until cool, then crumble.Ā 

  9. Set aside. (Hint: I typically have our butcher wrap our bacon in 1 pound packages, so I always fry up the entire pound and then either freeze the remaining 1/2 pound for future meals or offer it on the table as extra topping for the salad. šŸ™‚ )

Dressing:

  1. To make the dressing, combine the mayonnaise or avocado, vinegar, and sugar in a large bowl and whisk to combine well.Ā 

  2. Be sure the mixture is very smooth.

Assemble:

  1. Add the broccoli florets, as well as raisins and sunflower seeds (if using), then toss to combine.Ā 

  2. Top with the chopped onion and crumbled bacon.Ā 

  3. Serve immediately and enjoy thoroughly.

Recipe Notes

  • Make your own mayonnaise, recipe here.Ā 
Nutrition Facts
Broccoli Bacon Salad
Amount Per Serving
Calories 643 Calories from Fat 558
% Daily Value*
Fat 62g95%
Saturated Fat 20g125%
Cholesterol 53mg18%
Sodium 251mg11%
Potassium 400mg11%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 13g14%
Protein 4g8%
Vitamin A 772IU15%
Vitamin C 109mg132%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy! What do you make a lot during broccoli season?

This post featured in 92 Nourishing Grill & Barbecue Dishes, Drinks, & Desserts.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Allergy Friendly Food Preparation Recipes Salads Salads (Gluten-Free) Trim Healthy Mama Recipes

About Kresha Faber

Kresha is the primary writer and blog editor at NourishingJoy.com, a website dedicated to real food, sustainable living, natural homemaking, and joyful parenting. She is the mother of three young children, the wife of one handsome organic farmer, an opera singer, a cloth diapering instructor, and an avid researcher. She and her husband share a passion for living life thoughtfully and intentionally in response to God's grace in their lives and she loves to share good meals (and good wine!) around a very large table.

Reader Interactions

Comments

  1. Gail says

    March 31, 2015 at 8:06 am

    Funny….Broccoli season is about over here in Texas. We will look forward to fresh broccoli again next winter!!

    Reply
    • Kresha Faber says

      March 31, 2015 at 10:09 am

      Fair enough! šŸ™‚ Just shows that everyone’s “seasonal eating” is different, eh? Thanks for the good reminder!

      Reply
  2. Jenny says

    March 31, 2015 at 4:35 pm

    I love broccoli salad! I’ve avoided it in the past few years because of the super sweet dressing. I think my grandma’s recipe featured a cooked dressing with a sugar syrup. Even though I make my own mayonnaise, I would like to try the avocado version. Does it tend to brown though as it sits and will the leftovers keep?

    Reply
    • Kresha Faber says

      March 31, 2015 at 11:16 pm

      The avocado does brown a bit as it sits, but the vinegar slows that quite a bit. I’ve had it sit out at a potluck for 5-6 hours and only noticed browning around the edges toward the end.

      The leftovers should keep like anything with avocado and bacon: totally edible, but not necessarily pretty to look at and perhaps just a tad soggy around the edges. šŸ™‚ I would absolutely eat the leftovers the next day without qualm.

      Does that help? Either way, enjoy!

      Reply
      • Jenny says

        April 1, 2015 at 8:02 am

        Yes it does Kresha, thanks! We’ll give it a try as soon as I can get some broccoli. I’ll have to buy it, it just doesn’t grow well here. :/

        Reply
  3. Lisa says

    April 4, 2015 at 4:13 pm

    I have got to stop eating this so that I have some for lunch tomorrow. Truly the best. I don’t use raisins, but love it with toasted sunflower seeds. YUM!

    Reply
  4. Anna says

    April 7, 2015 at 11:57 am

    Absolutely delicious, thank you Kresha!

    Reply
  5. Shelley says

    May 30, 2015 at 6:26 am

    I made this the other night using Balsamic vinegar and added several tablespoons of Gorgonzola cheese. Very good.

    Reply
  6. Linda says

    May 3, 2019 at 11:00 pm

    I’m not crazy over raisins in any form, especially not in my broccoli salad! Try craisins instead – they add both color and delicious flavor!

    Reply

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The Best Broccoli Bacon Salad {truly!} | I suppose it is a bit presumptuous of me to share this recipe a few months ahead of broccoli season, but -- trust me -- you'll want this recipe in hand when your kitchen overflows with green florets later this summer. | TraditionalCookingSchool.com

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