Broccoli Salad


  • 4 cups of broccoli florets (about 1 large head of broccoli)
  • 1/2 cup red onion, finely chopped
  • 1/2 cup dried cranberries or raisins
  • 1/2 cup sunflower seeds or sliced almonds
  • 1/2 cup bacon bits or crumbled cooked bacon (optional)
  • 1 cup shredded cheddar cheese
  • 1 cup mayonnaise (I use avocado oil mayo) 
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar or sugar replacement (I use allulose) 
  • Salt and pepper to taste


  1. Prepare the Broccoli: Wash the broccoli and cut it into small, bite-sized florets.
  2. Mix the Dressing: In a small bowl, combine the mayonnaise, apple cider vinegar, sweetener, salt, and pepper. Whisk until smooth and well-blended.
  3. Combine the Ingredients: In a large bowl, add the broccoli florets, chopped red onion, dried cranberries (or raisins), sunflower seeds (or sliced almonds), bacon bits (if using), and shredded cheddar cheese.
  4. Add the Dressing: Pour the dressing over the broccoli mixture and toss to coat evenly.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together and the cheese to blend perfectly with the other ingredients.

This version adds a creamy, cheesy element that complements the crunchiness of the broccoli and other ingredients, making the salad even more satisfying!

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