Broccoli salad with a bright honey vinaigrette, no mustard needed

This is the salad that converts people who think they dislike broccoli. The texture does the work: crisp blanched florets, smoky bacon, sweet apple and dates, briny olives, and a tangle of raisins and toasted coconut. The dressing is sweet and sharp with just a modest amount of honey, no mustard needed.

Broccoli is a strong source of vitamin C and vitamin K, and it brings folate and fiber that support digestion and steady energy. Eaten partly raw and partly blanched, it keeps more of those nutrients intact. The variety of textures makes a vegetable feel like something to look forward to, which matters when you are building a real relationship with whole food.

Make it ahead, let it chill, and bring it to the table as a beautiful, generous bowl. Gratitude for whole food is easier when the food looks like this.

Ingredients

Salad

• 2 heads broccoli, blanched
• 4 slices bacon, cooked and crumbled (sugar-free)
• 2 cloves garlic
• 1 red apple
• 1 cup toasted coconut flakes (optional)
• 4 oz kalamata olives
• 1/4 cup raisins
• 2 tablespoons chopped dates

Dressing

• 1/4 cup olive oil
• 1/4 cup lime juice
• 1 tablespoon honey
• 1 tbsp apple cider vinegar
• 1 tsp dried rosemary
• 1/2 tsp sea salt

Swaps made: The original dressing used 2 tbsp prepared mustard and 1/2 tsp black pepper, both excluded on AIP, since mustard is a seed-spice and pepper is a seed-spice. The source itself notes the mustard makes it non-compliant as written. The vinaigrette is rebuilt here from honey, lime juice, apple cider vinegar, garlic, dried rosemary, and salt, which keeps the sweet-tangy balance without any mustard. Choose a sugar-free bacon.

Method

Steam or blanch the broccoli in a covered pot with a splash of water until bright green and just tender. Shock it in cold water and drain well. Whisk the olive oil, lime juice, honey, apple cider vinegar, minced garlic, dried rosemary, and sea salt into a smooth dressing. In a large bowl, combine the broccoli, crumbled bacon, chopped apple, coconut flakes, olives, raisins, and dates. Pour the dressing over and toss to coat. Chill before serving.

*Adapted from a-clean-plate*