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!

I pair my Broccoli & Bacon Salad with chicken breast or thighs sprinkled with Primal Palate’s Meat & Potatoes Seasoning and pack them in pyrex glass dishes for meals at work.

Paleo Broccoli & Bacon Salad

prep 10 mins
total 10 mins
yield 4 -6 servings

Ingredients

• 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

• salt

• pepper

• 6 slices, bacon, cut into 1 inch pieces

Instructions

1. In a large bowl, combine broccoli, carrots, red onion, and raisins.

2. In a small mixing bowl whisk mayo, mustard, salt, & pepper until well combined.

3. Fold mayo mixture into vegetables until they are well coated. Gently fold in bacon pieces and add additional salt & pepper if needed.

4. Keep refrigerated for 3-4 days.

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