Creamy Broccoli Salad
This Creamy Broccoli Salad is full of nutritious and delicious ingredients that are sure to entice your taste-buds and win you over!
When I set out to make a salad, there’s never really much of a plan. It usually ends up being a “throw everything in the fridge in a big bowl” sort of deal. So when I decided to make a broccoli salad the other day, the sky was the limit! Or, at least the back of my fridge was. 😉
I’m not one to usually eat broccoli raw, especially since I struggled with an intolerance to it before going on the GAPS diet a few years ago, but mixed in with other things, I love it!
The beginning of something delicious.
Now back to my fridge…
Cheese. Of course!
Homemade mayo? Sounds good!
And how could I say no to those raw pepitas (pumpkin seeds) and organic raisins I had been saving for something special? With these ingredients, there’s not much that could go wrong!
Of course, broccoli is full of beneficial nutrients like potassium, calcium, protein and vitamin C, and also known to improve digestion, lower cholesterol, help the body detox and absorb vitamins and minerals, give the immune system a boost, and eliminate inflammation. It’s a pretty impressive veggie!
And as for mayo, I don’t go for the store-bought version. It usually full of unnecessary ingredients, but homemade can be a totally different story! I grew up with homemade mayo, and since becoming a mom, I’ve taken my own mother’s recipe, made a few changes, and now I love adding it to salads! It’s full of healthy fats, free-range eggs, and a touch of apple cider vinegar.
Though my husband wasn’t too excited about my rather random ingredient list, after his first bite, he was hooked! I’m pretty sure you’ll be, too. This salad is super easy to throw together and filling enough to stand as a lunch.
Creamy Broccoli Salad
- 2 heads fresh broccoli chopped bite-size
- 1 lb. bacon cooked, cooled, and crumbled (use nitrate-free)
- 1 cup colby-jack cheese shredded
- 1/2 cup raisins
- 1/2 cup raw pepitas pumpkin seeds
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 Tbsp honey
- Bake bacon at 350 degrees for 20 minutes or until browned and crisp. Let cool and crumble.
- Throw all ingredients in a large bowl and mix to combine.