Ensalada de brócoli con beicon

Ingredientes

• 4 cups fresh broccoli, heads only, chopped into small, bite sized florets
• 1 cup red grapes, halved, or substitute blueberries for Low FODMAP/Keto/low carb
• 1/2 cup scallions, dark green tops only, chopped
• 1/2 cup raw pecans, finely chopped
• 5-6 strips low sodium bacon, cooked crisp, cooled and crumbled
• 2/3 cup avocado oil mayo, or your preferred mayo
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon pure maple syrup (substitute 1/2 tablespoon coconut aminos for Whole30 and Keto/low carb)
• 1/4 - 1/2 teaspoon sea salt (or to taste)

Preparación

1. 1

   In a large bowl, add the chopped broccoli heads, red grapes (or blueberries), scallions, pecans, and bacon and stir with a large spoon to combine. Set aside.

2. 2

   In a small bowl, add the mayo, lemon juice, maple syrup (or coconut aminos), and sea salt and whisk to combine.

3. 3

   Pour the dressing onto the produce mixture and stir with a large spoon until the produce is evenly coated in dressing. Taste the salad and adjust salt to taste. Serve immediately or chill covered in the refrigerator before serving.