This Broccoli Salad recipe is a lightened-up version of the classic salad. A tasty side dish or a light lunch, this salad will be a winner plus it’s Paleo-friendly and gluten-free.
You may be thinking that this Broccoli Salad is more of summer dish as it’s commonly seen at potlucks and picnics in the warmer months. I’m one to not really care whether it’s summer or fall when it comes to good food. I could eat soup all year round and this Lightened Up Broccoli Salad every day and not tire of it.
The classic broccoli salad has a delicious creamy dressing made with good ole mayonnaise and it’s definitely a winner but high in the fat calories; which brings me to this recipe – a lightened up version that you can eat more often without the guilt!
Since starting on the Paleo diet back in September, my husband and I have been experimenting with several recipes and new products. Some we aren’t fond of and others he is not game for but I’m happy with them. It’s all about compromise, even in dieting with the hubby. I used a Paleo approved mayo but if that’s not your thing, you can use regular old mayo or a light mayo instead. I left the bacon out of this version as I was making the salad for our Meatless Monday meal but definitely add crumbled bacon – it’s a good thing and it’s Paleo!
- 4 cups fresh broccoli florets
- ¼ cup sunflower seeds
- ¼ cup dried cranberries
- ¼ cup diced red onion
- ¼ cup Paleo-approved mayonnaise
- 1 tbsp apple cider vinegar
- salt and pepper Instructions
- Place the broccoli, sunflower seeds, and cranberries in a large bowl.
- Combine the mayo, vinegar, and salt and pepper in a small bowl and mix well.
- Pour the dressing over the salad and toss well.
- Chill at least an hour before serving.