Whole30 Broccoli & Bacon Salad (with Keto & Vegetarian Options)

This is one of my favorite recipes for parties and cookouts. It's nice and crunchy, and it hits all the salty, sweet flavor points. 

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes


Broccoli & Bacon Salad

  • 4-5 cups broccoli florets about two heads
  • 8 oz bacon, cooked
  • ½ cup any mixture of dried cranberries and dates, or substitute or include dried apricots (they're usually sugar-free)⠀
  • ½ cup roasted and unsalted sunflower seeds⠀
  • 1/2 red onion

Lemon Garlic Dressing

  • 1/3 cup compliant mayo⠀
  • 2/3 tsp. mustard⠀
  • 1 clove garlic
  • 2 tsp. apple cider vinegar, preferably raw
  • ½ lemon, juiced
  • salt and pepper, to taste


Lemon Garlic Dressing

  1. Grate or finely mince the garlic, then whisk together all ingredients in a small bowl. 

  2. Season with salt and pepper to taste, adding a touch more lemon juice to thin to desired consistency, if needed.

Broccoli & Bacon Salad

  1. Remove the stems from the broccoli and chop into bite sized pieces.

  2. Thinly slice the red onion and roughly chop any larger pieces of dried fruit.

  3. Just before serving, mix all salad ingredients together and toss with dressing. 

  4. Season to taste with additional salt and pepper

Recipe Notes

I prefer raw broccoli in this salad, but but feel free to lightly blanch the broccoli if that’s better for you.

     To blanche broccoli:

  1. Boil a large pot of salted water
  2. Gently place the pieces of bite-sized broccoli into the boiling water
  3. Cook for about 1 minute, or just until bright green.
  4. Remove the broccoli and set in an ice bath until cooled
  5. Drain the water and pat the broccoli dry