Ingredients
The following ingredients have 6 Servings
- 2 heads broccoli (florets only, chopped)
- 1 large red apple (diced)
- 1 cup raw almonds (chopped)
- 1 cup sliced green olives
- ½ cup raisins
- ¼ cup dates (chopped (about 10))
- 4 slices crispy bacon
- 2 cloves garlic (minced)
- the juice of 2 limes (about 1/4 cup)
- ¼ cup avocado oil (or extra-virgin olive oil)
- 2 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 2 tbsp unpasteurized honey
- ½ tsp Himalayan salt
- ½ tsp freshly cracked black pepper
- 1 tbsp fresh rosemary (chopped)
Instruction
- The previous night, or at least several hours ahead of time, steam the broccoli over salted boiling water or cook it in the microwave in about a quarter of a cup of slightly salted water for 2-3 minutes, until it turns bright green and is slightly softened. Plunge the cooked broccoli in icy cold water to stop the cooking process and set it in a colander covered with a paper towel to drain and dry.
- When the broccoli is completely cooled and dry, toast the almonds in a dry skillet set over medium heat, until golden and fragrant. Set aside to cool slightly.
- In a separate pan, cook the bacon strips until nice and crispy. Remove to a plate lined with a paper towel to absorb excess fat. Reserve.
- In a small food processor, add all the ingredients for the vinaigrette and process until smooth and creamy. Set aside.
- In a large mixing bowl, add broccoli, apple, green olives, raisins, chopped dates and vinaigrette and mix until thoroughly combined. Break the bacon into pieces and mix it right in.
- Serve immediately or leave in the fridge for a few hours to allow flavors to develop. This salad will keep in the fridge for 5 to 6 days in an airtight container.
