Mayo-Free Broccoli Bacon Salad with Toasted Pumpkin Seeds

When I was a kid, I was the last one at the dinner table because I couldn’t leave until I ate my broccoli. Just my luck, the dog didn’t like broccoli either, so there it sat, getting colder and colder. I’m dating myself when I say, there was no microwave to heat it back up. And as far as my dad was concerned, my mom could lose sleep if that’s what it took to make sure I ate it. In the long run, and without fail, she’d compromise and I had to eat just one bite.

Never in a million years did I think I’d like broccoli. I worked in the produce industry and had the opportunity to try very fresh vegetables. I learned you could eat broccoli fresh, or cooked crisp; it didn’t have to be soggy. What a revelation. It’s amazing the things you learn when you get out in the world, and see how other people eat and cook.

And seriously, adding bacon to almost any food makes it delicious. So I give you this broccoli and bacon salad.


Broccoli and bacon, does it get any better? Add pumpkin seeds and you have a crunchy, delicious treat that’s a vegetable.

4 servings

Mayo-Free Broccoli Bacon Salad with Toasted Pumpkin Seeds

20 minPrep Time

30 minCook Time

50 min

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Ingredients

  • Dressing:
  • 3/4 c. full-fat, non-flavored Greek yogurt
  • 1 T. honey* or one very small pinch Stevia powder
  • 2 T. fresh lemon juice
  • 1 T. fresh lemon zest
  • Salt and freshly ground black pepper, to taste.
  • Broccoli Salad:
  • ½ small red onion, outer skin removed and cut into thin slices
  • 2 large heads fresh broccoli, tough stems removed, rinsed, and broken into florets
  • 6 slices bacon, cooked crispy and crumbled
  • ¼ c. fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • 1/3 c. toasted pumpkin seeds, unsalted

Instructions

  1. To make the dressing, combine the Greek yogurt, honey, lemon juice, and zest in a small bowl. Season with salt and pepper, to taste. Set aside.
  2. Add the broccoli florets to a large, microwave-safe dish and add 2-3 T. water. Cover and microwave on high for 4-5 minutes, or until florets are crisp tender. (Check after 3 minutes and adjust cooking times accordingly).
  3. Remove from microwave and drain excess liquid. Set aside, uncovered, and allow steamed florets to cool.
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