Broccoli Salad is hands down one of my favorite side dishes. It’s fresh, quick, and easily made into a dairy free recipe by simply omitting the cheese.
I first heard of broccoli salad from a friend’s mom. After trying it, I was immediately hooked. Originally, she made it with Miracle Whip but I’m a mayo girl through and through so I knew I needed to try making it with some Hellman’s or homemade mayo. I’ve tried both now and my goodness, IT’S SO GOOD. It only takes a few minutes to make, depending on your bacon situation, and I can only imagine the various ways it can be customized.
It’s super versatile but we really enjoy it with Baked Low Carb Crispy Chicken. Also, you’ll notice I din’t include the macro stats for this recipe. The varying mayonnaise and addition options make it impossible to nail down the exact nutritional information. I use the recipe function from MyFitnessPal to figure out macros when I make something new and would highly recommend you do the same if you’re tracking meals.
Come to think of it, I should really do a tutorial on MyFitnessPal for you guys, but that’s a whole different post. If it’s something you’re interested in, drop me a comment. Anyways, I’m sharing my favorite version of this Broccoli Salad with you but please let me know if you add something new and love it. I’m open to suggestions!
- 1 head of broccoli (approximately 2 cups of florets)
- 1/2 cup bacon crumble (approximately 6 pieces, cooked)
- 1/2 cup green onion, chopped
- 1/2 cup cubed marble cheese (approximately 60g or 2 servings, omit for dairy free)
- 1/2 Mayonnaise of your choice
- Salt and pepper to taste
- Cut, rinse, and strain raw broccoli florets
- Place in a bowl and add bacon, cheese, green onion then mix it up
- Add mayonnaise and mix again
- Season with salt and pepper