This easy and creamy broccoli cauliflower salad is loaded with flavors and crunch, and happens to be dairy-free, paleo, and Whole30!
Serves: 8
Prep Time: 10 minutesCook Time: 12 minutes
Source: What Great Grandma Ate
Dietary Preferences
PaleoWhole30
Ingredients
- 1 lemon
- 8 oz bacon
- 2 packages Ocean Mist Farms Season & Steam Floret Medley or 1 medium head of broccoli and 1 medium head of cauliflower
- Salt & pepper to taste
- 1/4 small red onion thinly sliced
- 3/4 cup dried cranberries or raisins
- 3/4 cup sunflower seeds
Dressing
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1/4 tsp sea salt or more to taste
- 1/8 tsp ground black pepper
- OPTIONAL: 1-2 tbsp coconut sugar or sugar – omit for Whole30
Directions
- Cook bacon in a skillet over medium heat until crispy and browned, about 8-10 minutes. Remove from heat and crumble. Set aside.
- Open the Ocean Mist Farms Season & Steam Floret Medley packets and sprinkle with salt and pepper. Seal, shake to disperse the seasoning, then microwave for 2 minutes. Transfer to a large mixing bowl, cutting any large pieces of florets into bite-sized pieces.
- If using whole heads of broccoli and cauliflower: Bring a large pot of water to a boil, and salt the water. Cut the florets into bite-sized pieces. Blanch the florets for 60 seconds, then run under cold water to stop cooking. Drain and transfer to a large mixing bowl.
- Add onion, bacon, dried cranberries, and sunflower seeds to the florets.
- In a separate bowl, whisk together all ingredients for the dressing.
- Pour the dressing over the salad, then toss together to coat evenly.
- Chill before serving.