Healthy Broccoli Salad

Delicious broccoli kale salad tossed in a healthy creamy dressing. Made with all fresh ingredients and comes together in 15 minutes. Great for BBQs or weeknight meals.

Course Salad, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15

Total Time 15

Servings 1 cup servings

Calories 408kcal

Author Sara

Ingredients

Salad Ingredients

4 cups coarsely chopped broccoli
2 cups torn kale leaves
1 cup finely chopped purple cabbage
⅓ cup sunflower nuts
1 large sweet apple, chopped
8 oz. cooked and crumbled bacon

Dressing Ingredients

½ cup mayonnaise (see notes)
¼ cup plain/unsweetened dairy-free Greek yogurt (if not dairy free, regular Greek yogurt works)
1 tbsp. apple cider vinegar
3 tbsp. raw honey (see notes)
¼ tsp. fine sea salt

Instructions

Place all salad ingredients in a large bowl. In a separate small bowl, whisk together all of the dressing ingredients.
Add dressing to broccoli mix. Using tongs, or large spoon, mix together until broccoli and all other ingredients are fully coated with the dressing.
I recommend refrigerating for a minimum of an hour before serving, but if needed, you can serve right away.
Stir before serving and enjoy!

Notes

Curly kale works best; tear the leaves from the thick inner stems.
In order to keep the dressing clean, use mayonnaise that uses only avocado oil and has no added sugar (Primal Kitchen is what I recommend).
You can use fresh lemon juice in place of apple cider vinegar.
You can use raw or regular honey, raw honey is just better for you. If you are using raw and it has crystalized, throw it in the microwave for 5-10 seconds to thin/smooth out before whisking into the dressing.
Let the finished salad sit in the fridge for a minimum of 1 hour before eating to allow the flavors to meld together and the salad to chill.
The salad will keep in the fridge for 2-3 days.

Nutrition