This recipe was inspired by a dish, Broccoli Crunch + Chicken, from the famous paleo coffee shop Picnik in Austin, TexasIt’s really easy to throw together and tastes better each day that it sits in the fridge.
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You can make your own paleo mayo, or skip the fuss and grab a jar of Primal Kitchen Mayo. It’s made from healthy & delicious avocado oil and only has 5 ingredients. Even the vinegar is properly sourced (no corn here)- it’s made from non-gmo beets!
Paleo Broccoli & Bacon Salad
prep 10 mins
total 10 mins
yield 4 -6 servings
4 cups broccoli florets, chopped into bite sized pieces
1.5 cups of rainbow carrots, julienned or shredded
1/2 cup red onion, finely diced
1/2 cup raisins
3/4 cup Primal Kitchen Avocado Mayo
1 TBS mustard
6 slices, bacon, cut into 1 inch pieces
In a large bowl, combine broccoli, carrots, red onion, and raisins.
In a small mixing bowl whisk mayo, mustard, salt, & pepper until well combined.
Fold mayo mixture into vegetables until they are well coated. Gently fold in bacon pieces and add additional salt & pepper if needed.
Keep refrigerated for 3-4 days.