Broccoli Apple and Almond Salad

• Gluten free
• Paleo

• Meat

  • 4 slices Crispy bacon

• Produce

  • 1 4 cup dates, chopped (about 10
  • 1 Apple, large red
  • 2 heads Broccoli
  • 2 cloves Garlic
  • 2 Limes (about 1/4 cup, juice of
  • 1/2 cup Raisins
  • 1 tbsp Rosemary, Fresh

• Condiments

  • 2 tbsp Dijon mustard
  • 1 cup Green olives
  • 2 tbsp Unpasteurized honey

• Baking & Spices

  • 1/4 cup Avocado oil
  • 1/2 tsp Black pepper, freshly-cracked
  • 1/2 tsp Himalayan salt

• Oils & Vinegars

  • 1 tbsp White wine vinegar

• Nuts & Seeds

  • 1 cup Almonds, raw

Found on thehealthyfoodie.com

Description

Ingredients

• 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 ¼ 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

Directions

• 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.

Nutrition