Ingredients

  • 1 cup raw almonds, chopped
  • ¼ cup avocado oil (or extra-virgin olive oil)
  • 4 slices crispy bacon
  • 2 heads broccoli, florets only, chopped
  • ¼ cup dates, chopped (about 10)
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh rosemary, chopped
  • 2 cloves garlic, minced
  • 1 cup sliced green olives
  • 2 tbsp unpasteurized honey
  • the juice of 2 limes (about 1/4 cup)
  • ½ tsp freshly cracked black pepper
  • ½ tsp Himalayan salt
  • ½ cup raisins
  • 1 large red apple, diced
  • 1 tbsp white wine vinegar

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • The previous night, or at least several hours ahead of time, steam the broccoli over salted boiling water or cook it in the microwave in about a quarter of a cup of slightly salted water for 2-3 minutes, until it turns bright green and is slightly softened. Plunge the cooked broccoli in icy cold water to stop the cooking process and set it in a colander covered with a paper towel to drain and dry.When the broccoli is completely cooled and dry, toast the almonds in a dry skillet set over medium heat, until golden and fragrant. Set aside to cool slightly.In a separate pan, cook the bacon strips until nice and crispy.
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  • EQUIPMENT:
  • Length: 3 minutes

Step 2

  • Remove to a plate lined with a paper towel to absorb excess fat. Reserve.In a small food processor, add all the ingredients for the vinaigrette and process until smooth and creamy. Set aside.In a large mixing bowl, add broccoli, green olives, raisins, chopped dates and vinaigrette and mix until thoroughly combined. Break the bacon into pieces and mix it right in.
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  • EQUIPMENT:

Step 3

  • Serve immediately or leave in the fridge for a few hours to allow flavors to develop. This salad will keep in the fridge for 5 to 6 days in an airtight container.