This bacon broccoli salad is an easy and delicious no-cook side dish! It’s paleo, whole30, and AIP-friendly.

Avocado Bacon Broccoli Salad

Broccoli salad is the perfect side dish for warmer weather! It’s cool, crunchy, creamy, and a great way to sneak in some extra veggies.  Most broccoli salads are made with mayo, but this avocado bacon broccoli salad is made with a homemade avocado dressing instead! It’s paleo-friendly, whole30, and AIP.

How to Make This Avocado Bacon Broccoli Salad

  • Combine the vegetables: In a large mixing bowl, combine the broccoli, bacon, raisins, red onion and celery. Mix well and set aside in the fridge to chill.

  • Make the sauce: Using a high-speed blender, blend the avocado, avocado oil, apple cider vinegar, garlic, salt, and pepper until smooth. Add 1-2 tbsp more oil if needed. The consistency should be creamy and smooth.

  • Serve and combine: Stir the avocado mixture into the broccoli salad and evenly coat. Top with green onion and serve immediately.

Can you make this salad ahead of time?

This salad is definitely best fresh since it has the avocado in it! However, if you’re planning on making it ahead of time, just make sure you don’t let it sit longer than a day for optimal freshness and it’s stored properly.

How do you store this broccoli salad?

The best way to store this broccoli salad is with as little air as possible! Keep the broccoli salad in glass and wrap tightly to avoid browning of the avocado. Another great hack is to save the pit from the avocado and place it in the salad as this is known to help prevent the avocado from browning! Of course, you just want to make sure you discard the pit before serving!

The Ingredients for this Broccoli Salad

  • Raw broccoli florets
  • Celery
  • Raisins (you can also use cranberries)
  • Red onion
  • Bacon
  • Avocado, avocado oil, and apple cider vinegar

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Avocado Bacon Broccoli Salad (Paleo, AIP, Whole 30)


  • Prep Time: 10
  • Total Time: 10
  • Yield: 3 servings 1x
Scale

Ingredients

  • 1 head of broccoli, cored removed and finely chopped
  • 3 stalks of celery, chopped
  • 1/4 red onion, diced
  • 4 slices of bacon, cooked and chopped
  • 2 tbsp rasins
  • 2 small avocados (sub 1 large)
  • 1/3 cup avocado oil
  • 2 tsp apple cider vinegar
  • 2 tsp garlic powder
  • 1 tsp sea salt
  • 1/3 tsp black pepper (omit for AIP)
  • 2 tbsp green onion, chopped

Instructions

  1. In a large mixing bowl, combine the broccoli, bacon, raisins, red onion and celery. Mix well and set aside in the fridge to chill.
  2. Using a high speed blender, blend the avocado, avocado oil, apple cider vinegar, garlic, salt and pepper until smooth. Add 1-2 tbsp more oil if needed. The consistency should be creamy and smooth.
  3. Stir the avocado mixture into the broccoli salad and evenly coat. Top with green onion and serve immediately.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Salads
  • Method: no cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 633
  • Fat: 53.9g
  • Carbohydrates: 31.7g
  • Fiber: 13.1g
  • Protein: 13.3g