With summer cookouts in full swing, add this healthier version of the Classic Broccoli Salad to your menu! Sure to be a hit amongst family members, friends, and guests. So easy to make with only a few ingredients!
During the summer months in the south, I challenge you to find a summer cookout, potluck, or church function that doesn’t include the Classic Broccoli Salad! In fact, anywhere in the US it’s a potluck staple!
It’s reminiscent of my childhood, and perhaps one of the tastiest American veggie dishes ever created. I am sure you all agree!
Broccoli Salad-Lightening up a classic!
For this lightened up variation, we’re going to ditch the sugar/mayo concoction that is associated with the classic. We’re paleo-izing this beast!
Not leaving out all of the goodies of course:
- Raw chopped broccoli for the crunch and star of the dish
- Cooked and chopped crispy bacon for the extra boost of protein (and brilliant bacon flavor of course)
- diced red onion
- crunchy roasted and salted sunflower seeds (I almost forgot how delicious these taste in a salad)
- raisins for that quick burst of sweetness
- And hitting the easy button using Tessamae’s Organic Creamy Ranch Dressing (you can also make a homemade version below!)
Give it all a quick stir, let it sit in the fridge, and voila! The easiest and most amazing Paleo and Whole30 approved Classic Broccoli Salad!
Besides touting it’s super easy to pull together benefits, I also must give a plug here on how much me and the kids enjoyed this! It was a great Father’s Day side dish addition to our grilled burgers, and a dish both of my kids are requesting for lunch.
It does last a few days, so even something you can make ahead on the weekend and enjoy for lunch throughout the week. OR, also remember that you can make ahead the night before your cookout. Letting it sit in the fridge overnight only makes that flavor better.
Other salad recipes you will love!
Classic Broccoli Salad (Paleo + Whole3)
- 1 large head of broccoli chopped into florets (about 5 cups)
- 6 slices bacon*
- 1/2 cup sunflower seeds
- 1/2 cup raisins
- 1/3 cup diced red onion
- 3/4 cup Ranch dressing**
Heat a large skillet to medium high heat. Once hot, add the bacon, and cook for 3-4 minutes per side (depending on desired crispiness). Set aside to cool on paper towels. Once cooled, chop into pieces.
In a large bowl, combine bite sized broccoli pieces, sunflower seeds, raisins, red onion, bacon, and ranch dressing. Stir until well combined.
Transfer to the fridge, and let sit for at least 3-4 hours before serving, or overnight.
*Use a sugar free bacon such as Peterson Farm’s
**I use Tessamae’s Paleo Ranch, but feel free to use your own personal favorite. To make a homemade ranch, combine 1/2 cup Paleo Mayo (Primal Kitchen), 1/4 cup full fat coconut milk, 1 tsp dried parsley, 1 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp sea salt.