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.

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.

Other Posts You Might Like: