Cassie If there’s one thing I love during the summer, it’s no-cook side dishes. Who wants to get their house hot when it’s in triple digits outside? Not me! I also hate mayo, like with a passion. I’m the only person in my family that doesn’t like it so when I show up with a dish that traditionally is supposed to mayo-based, I know I have to knock it out of the park and prove that mayo is not needed.
The best thing about this broccoli salad is that you can customize it to your liking. For me, I love adding in extra bacon because I really love the flavor that it gives. On the other side, I cannot stand raisins… I only put them in the dish because it’s a traditional thing with broccoli salad and others like it. When I’m making this for just myself, you can guarantee that I took them out. You do you boo. I hope you enjoy!
Avocado Bacon Broccoli Salad {Paleo}
Ingredients
- 6 cups broccoli, finely chopped
- ½ red onion, diced
- 6 stalks of celery, chopped
- 4 tbsp raisins
- 2 large avocados (or four small avocados)
- 4-8 slices of bacon, cooked and chopped
- ⅔ cup avocado oil
- 2 tbsp apple cider vinegar
- 4 tsp garlic powder
- 2 tsp sea salt
- 1 tsp black pepper
Instructions
- In a large mixing bowl, combine the broccoli, bacon, raisins, red onion and celery. Mix well and set aside.
- Using a blender or food processor, blend avocado, oil, apple cider vinegar, garlic, salt and pepper until smooth. Add 1-2 tbsp more oil if needed. The consistency should be creamy and smooth.
- Stir the avocado mixture into the broccoli salad and evenly coat. Serve immediately and enjoy!
