Broccoli is a staple in our house, we pretty much eat it every day, and before you ask, no I don’t get sick of it.
After a day out caching, we wanted something quick and easy. Kebabs went on to the barbie, and I was in charge of the side dish.
It was then I thought, “hmm we haven’t had the no potato salad in a while”. So I decided to whip this up.
This particular recipe is done with cauliflower, which don’t get me wrong I love, but one day I decided to make it with broccoli, and let me tell you it was life-changing.
The original recipe can be found here on Paleo Australia – Bacon & No Potato Salad.
I’ve also made this salad to be vegetarian, just don’t include the bacon. Or keep it separate for those bacon lovers out there to put it on top.
Broccoli Salad
Serves 2-4
Ingredients
- 1 head of broccoli (include the stem)
- 1/4 mayonnaise
- 1 hard-boiled egg, cooled & chopped
- 1/4 pickles, chopped
- 1 slice of middle bacon or 2 shortcut bacon, chopped
- salt & pepper to taste
Instructions
- Hard boil an egg to your liking, set aside, allowing to cool.
- Cut the stem of the broccoli, peeling the sides, and chop into bite size pieces.
- Place in a steamer (5 minutes)
- Cut the florets of the broccoli into bite-size pieces.
- Place in a steamer (3 minutes)
- Remove from heat, and place the steam broccoli in your serving bowl
- Fry the bacon to your liking
- Combined all the ingredients in the broccoli bowl with the mayonnaise, then season with salt and pepper.
Best served cold but still delicious warm.