This broccoli salad is one of my favorite summer side dishes. It's AIP-friendly and transports well for barbecues, potlucks, and picnics. If you and your loved ones need more veggies in your life, I suggest giving this broccoli salad a try.
2 heads of broccoli, chopped
8 strips of bacon
3 shredded carrots
½ red onion, sliced
⅓ cup raisins
⅓ cup olive oil
2 tbsp apple cider vinegar
1 tbsp honey
Boil some water and throw the chopped broccoli florets into the water for 1-2 minutes to blanch them. Make sure not to overcook them. The idea is to get a pop of green and reduce the crunch a bit, but still keep them undercooked.
Remove the broccoli, place in a mixing bowl, and throw in the fridge.
Cook the bacon strips on a sheet pan per package directions for 15 minutes.
While the bacon cooks, shredded the carrots and chop the onions.
Mix the olive oil, apple cider vinegar, and honey together well until honey is fully mixed in.
Remove the bacon from the oven and tear into bacon bits.
Remove the bowl of broccoli from the fridge and throw in the bacon bits, shredded carrots, diced onions, and raisins.
Pour the dressing over the salad, mix together, serve, and enjoy!
If you're vegetarian, simply omit the bacon. If you want some extra crunch, I suggest adding shelled sunflower seeds or sliced almonds at the end.