Updated Broccoli Salad
I was having a BBQ last weekend and instead of the usual potato or macaroni salad, I wanted to make something healthy and still cravable. I remembered my friend’s aunt used to make this Broccoli salad that loved, but of course because it contains bacon and mayo. Almost without thinking about it, I was able to make a healthy version. Instead of regular bacon, I used turkey bacon, which was even better because it isn’t greasy. Instead of sugar, I used honey, which adds a beautifully mellow flavor to the salad. And last, I used Vegannaise instead of Mayo, but I think this is a personal choice. I can’t imagine either is terribly healthy, so choose your poison and go for it.
- 1 head broccoli, chopped into small bits
- 1/2 cup sliced almonds
- 4 slices turkey bacon
- 1 red onion, chopped
- 1/2 cup vegannaise or mayo
- 1 tablespoon honey
- 2 tablespoons lemon juice, plus the zest of a lemon
- salt and pepper to taste
Blanche the broc in boiling water for one minute, then transfer to a colander and let it cool. Meanwhile, cook the bacon until really crispy and then chop into bite sized pieces. Drain if you feel it is needed, but I usually don’t need to drain turkey bacon. Add the bacon and broc to a large bowl and throw in the chopped onion. In a clean frying pan, toast the almonds and add to the broc bowl. In a separate bowl, whisk the vegannaise, honey, lemon juice and zest until smooth and toss with the broccoli mixture. Add salt and pepper to taste. Refrigerate until ready to serve. The colder the better.