Broccoli Salad

This Paleo Broccoli Salad recipe is even better than the old classic!

As warmer weather is upon us, my mind naturally drifts to fresh salads and veggie side dishes.

Walking through the market the other day, I saw broccoli on sale – yes, I shop the sales! – and broccoli salad popped into my head. I started scheming ways to put a twist on the classic.

I kept several of the components the same: There’s broccoli of course, red onion for bite, raisins for sweetness, and mayo as a binder. But I also added some orange zest and juice to freshen it up, crunch from Brazil nuts, and some saltiness from oven-crisped prosciutto.

The good news is that it’s easy to make substitutes if you don’t like or don’t have access to Brazil nuts or prosciutto. Use any kind of nuts you like instead of the Brazil nuts, and swap out the prosciutto for crispy bacon.

This Broccoli Salad Recipe easily doubles to feed a larger crowd!

I used my food processor to pulse the broccoli florets into very small pieces.

Broccoli Salad Recipe

Course: Salad

Cuisine: Gluten-Free, Paleo, Veggies

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4

Calories: 356 kcal

Author: Steph Gaudreau

This Broccoli Salad Recipe is a lightened-up and fresh take on the old classic. It feeds a crowd & is delicious topped with grilled chicken!

Print

Ingredients

• 3 oz sliced prosciutto
• 1-1/2 lb broccoli crowns chopped finely
• 1/4 cup red onion chopped finely (about 1/4 of a medium onion)
• 1/4 cup fresh parsley packed, chopped finely (about 1/2 a bunch)
• 1 tbsp orange zest
• 2 tbsp orange juice
• 1/2 cup raisins chopped (I used flame raisins because I like the flavor, but use what you have)
• 1/4 cup Brazil nuts chopped
• 1/2 tsp black pepper
• 1/4 tsp sea salt or more to taste
• 1/3 cup mayo or more to taste (for a homemade version, click here)

Instructions

1. Preheat your oven to 350F, and line a sheet tray with parchment paper. Lay the prosciutto slices on the tray in a single layer, and bake for 12-15 minutes or until crispy. Remove from the oven and set aside. (While the prosciutto is baking, I prepped the rest of the ingredients.)
2. To chop the broccoli, I removed most of the stem and cut it into florets. Then, I put the broccoli florets into the food processor in a single layer (this took 3 batches) and pulsed about 10 times until the broccoli was finely chopped. You can certainly do this with a knife if you don’t have a food processor.
3. In a very large bowl, combine the chopped broccoli, red onion, parsley, orange zest and juice, raisins, Brazil nuts, salt, and pepper. Stir everything well to combine, then add the mayo. Stir until the mayo is evenly distributed. If it’s too dry for your liking, add more mayo about a tablespoon at a time until it’s dressed the way you like.
4. Crumble the prosciutto into the bowl. Taste, and adjust the seasonings with salt and pepper.
5. If you can let this sit for at least 30 minutes or more before eating, it’ll give the flavors a chance to meld.
6. Store covered in the refrigerator for 2-3 days.

Nutrition Facts

Broccoli Salad Recipe

Amount Per Serving

Calories 356 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 6g30%

Cholesterol 21mg7%

Sodium 431mg18%

Potassium 466mg13%

Carbohydrates 22g7%

Fiber 3g12%

Sugar 2g2%

Protein 6g12%

Vitamin A 685IU14%

Vitamin C 63.6mg77%

Calcium 49mg5%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Pin this Broccoli Salad Recipe for later!

Have a question or comment? Join the conversation over on Instagram!