Paleo Broccoli Salad

Broc-MayoThis a guest post from Natasha of The Feisty Kitchen.

Broccoli Salad. I know this isn’t quite something you’d think of for the middle of January, but I got it stuck in my head, and had to make it. So there’s that. My version has a few twists in it but still reminds you of that classic Broccoli Salad that your aunt or somebody would bring over to the summer potluck!

I don’t care for raisins. Like not one bit, so I subbed in organic dried goji berries and still achieved that little hint of sweetness in the dish. Raw red onions are another one of those things I just can’t do. Luckily I do like raw shallots, so that was a perfect substitution in this recipe and I opted to add it in minced in the dressing portion rather than in a dice in the salad, so it’s just a hint. I also don’t care for sugar and soybean oil filled mayos. Gross. I was lucky enough to get my hands on some new Paleo Approved Mayo by Mark Sisson’s Primal Kitchen Foods… It’s sooo yummilicious! It’s made using avocado oil, cage free eggs, and it’s free of sugar, soy and canola! It’s amazing!

Since I don’t use regular cane sugar in my daily life anymore, I surely didn’t want to add it in here for the dressing portion as many recipes call for. I very lightly sweetened it with a teaspoon of raw honey whisked into the dressing. You can definitely adjust it up or down or omit altogether especially if following the Whole30 or The 21 Day Sugar Detox like many people are this month. And lastly, I did keep in a few of the traditional ingredients such as bacon and sunflower seeds and added some grape tomatoes just for fun!!

In my opinion, this version kept the main components of a broccoli salad with a few alterations that still kept it tasting true. It’s no secret that hubby doesn’t always like the same foods as me, but I’m happy to say that, once again, I was able to “fool’ him into eating my “hippy sh*t” as he sometimes refers to it.

I love to cook and eat seasonally, but sometimes your body just wants what it wants! So don’t wait for Spring or Summer to enjoy your favorite dishes. Make them whenever you want! I hope you enjoy this recipe and if you have any questions, please let me know! If you make this or any of my dishes, I’d love to hear your feedback!

Servings: 4



  • 12 ounce bag broccoli florets, cut into uniform size
  • ¼ cup grape tomatoes, cut into 3rds
  • ¼ cup goji berries
  • ¼ cup sprouted sunflower seeds
  • 4 pieces bacon, cooked and chopped


  • ? cup paleo mayo (I used Primal Kitchen Foods brand)
  • 1 tablespoon Bragg’s Apple Cider Vinegar
  • 1 tablespoon Brain Octane or MCT oil (I used BulletProof Exec brand)
  • 1 tablespoon shallot, minced
  • 1 teaspoon raw honey (omit for #whole30 and #21dsd)
  • Himalayan pink salt & pink peppercorns (I used Flavor of God)


1.  In a medium bowl, add all salad ingredients.
2.  Separately, in a small bowl, add all dressing ingredients except S&P.
3.  Whisk until combined and then season to taste with S&P.
4.  Add dressing to salad and stir to ensure all broccoli is coated.
5.  Refrigerate for 30 min to allow flavors to mingle.


About the Author

If you'd like to add an avatar to all of your comments click here!

21 thoughts on “Paleo Broccoli Salad”

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Haha I am a cook at Whole Foods and this is pretty close to the Broccoli Crunch Salad we make for the salad bar and chef case.

    Only differences are that ours has raisins, non sprouted sunflower seeds and a vegan canola mayo (“Real Mayo” brand). We don’t add MCT oil to the dressing and we give a quick blanch or steam to the broccoli.

    1. I bet it would be better with blanched broccoli. Thanks for the tip.

    2. When will WF get rid of canola?! They do a lot of good things when it comes to healthy options, but their reliance on cheap oxidized industrial oils could be changed

  2. I try to avoid raw cruciferous vegetables. They’re a gut irritant for me, along with almonds and apple skin.

    1. Yeah, me too, regarding the raw cruciferous veggies. A little of that goes a long way with me. A salad composed of raw broccoli isn’t something I can eat, although I love it steamed.

  3. I would like to buy some Primal Kitchen Mayo. Two problems:
    1. I do not deal with money or credit cards on the internet.
    2. I live in Canada.
    Is there away to order it by phone, or an address that I could snail mail. For the snail mail, I would need to know the price in Canadian money and possibly the price (in Canadian) of the shipping and handling.
    Can anyone help with this?

    1. Why not make your own mayo? I know it’s more work than getting a ready made jar, but if you have an immerison blender/stick blender, it takes about 30 seconds so it still qualifies as “hardly any work at all” in my book 🙂

    2. 13103174414

      We ship to Canada. One of my friendly customer service reps would be glad to answer any questions you have and set you all up.

    3. When I want to be careful purchasing over the internet, I buy a debit gift card from the grocery store and use that online. Some sites won’t take them though. I’m not sure if thrive will, but it may be worth a try.

  4. We mix up a big jar of this once a week and keep it in the fridge for snacking and a quick side for dinner. Just use broccoli, cauliflower, julienned carrots, roughly chopped sweet peppers, and sliced celery: 1 cup each. A little onion, and a clove or two of garlic, then 1/3 cup each olive oil and freshly squeezed lemon or lime juice, 3/4 tsp salt (or to taste), pepper, and a dash of cayenne. Throw it all into a big jar, shake, and leave out on counter until the evening. Then put into the fridge and give it a turn once in a while.

    If the cruciferous veggies are a problem, up the carrots, celery, and add mushrooms and chunked cucumber.

    White/cider vinegar is good as a substitute for the citrus. Balsamic vinegar and some Italian herbs make this special: but it looks terrible. 🙂

    And all of this can be heated and served as a hot side. Sounds weird, but oh so good.

  5. Lovely salad recipe, but I would also lightly steam the broccoli.
    I do not understand why any salad recipe would need a sweetener in it ……what is wrong with having something savoury?

    1. Nothing’s wrong with having something savory. However, this recipe is about a well loved salad made with a sweet and sour dressing.

  6. Okay, way to add to my pregnancy cravings (I like a good broccoli salad anytime anyway). I have to get some of that mayo.

  7. Great idea to use broccoli in salads 🙂 I don’t care much for goji berries though, I feel like they taste like failed cranberries, lol!

  8. I agree that the dressing doesn’t really need sweetener and if it does, a drop or two of balsamic vinegar would do the trick. Also, Greek style yogurt might work just as well as mayo, and yes it is quick and very easy to make your own mayo with even fewer ingredients IF you have a good blender.

    Also agree that eating raw cruciferous veggies isn’t ever a good idea, they’re not really digestible.

  9. Okay, I know what you’re trying to do with the mct oil there, but you’ve just cooked some bacon. The essence of this salad is the bacon grease and vinegar dressing, mayo is just added to make it creamier than a vinagarette would otherwise be. Heavy cream also works.

    I just get so tired of recipes that get altered to include an expensive, trendy ingredient when the original ingredient is real food and perfectly healthful.

    Also, only blanch the broccoli if you will serve it the day you make it and there won’t be leftovers. It keeps better made with raw broccoli.

  10. I thought only grass fed animals can be eaten in paleo diet, why does this have bacon?

  11. I so love broccoli and this salad look the best choice for me. Must to try it in the weekend. Thank you for this recipe