Updated: Jun 25, 2022
Great for any summer BBQ!
I love cold veggie salads as a side dish to accompany a BBQ. This recipe can be made as I write it or you can think outside of the box and add or delete whatever vegetables that you like. This is so easy to make and will be a hit with your guests AND the recipe is Whole30, Paleo and Keto compliant. I would bet that your guests would never know it either when they taste it.
So yummy, you won't feel like you are giving anything up!
I use broccoli, cauliflower, grape tomatoes and mini sweet cucumbers. You do not have to cook anything. Just cut the veggies and mix them up in the dressing and voila!, a wonderful summer salad. You can add celery, nuts, dried cranberries or whatever tickles your fancy. I top it off with compliant bacon crumbles because bacon makes everything better.
Zesty Broccoli Salad
1 cup avocado mayonnaise
3 tablespoons of Kite Hill Cream Cheese or solid coconut cream
1 tablespoon of apple cider vinegar
1 tablespoon of white wine vinegar
Pinch of salt
1/2 a packet of Zesty Garden Vegetable or Garden Spinach seasoning packet
1 1/2 cups of cut broccoli
1 1/2 cups of cut cauliflower
1 cup of mini cucumbers or regular cucumbers cut into half moons
1 cup of grape tomatoes sliced in half
3 - 5 bacon strips
Directions should always be short and to the point.
Grab a large bowl and place the avocado mayonnaise, cream cheese, both vinegars, salt and half of the packet of the zesty garden OR garden spinach packet and mix until smooth and creamy
Add all of the vegetables to the bowl and mix everything until all of the veggies are coated.
Put the mixture in a sealed container and refrigerate for at least an hour before serving.
Cook the bacon until crispy and crumble once it has cooled and place in an air tight container in the refrigerator until you serve the salad.
Sprinkle bacon crumbles over the top of the salad before serving