Broccoli salads are often dressed in vinaigrettes made with inflammatory oils and added sugars, but not this recipe! We used in-season berries and combined them with fresh broccoli and added some salty flavors from bacon and crumbled feta, mmmm! We know you’re going to want to make this one every year for your 4th of July!
Prep Time: 10 minutes
Cooking Time: 15 minutes
2 slices of bacon & 1 tablespoon bacon grease
3 cups chopped broccoli
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon fresh lemon juice
Zest from ½ fresh lemon
½ cup fresh blueberries
½ cup fresh raspberries
½ cup cherry tomatoes, halved
2 ounces of crumbled feta cheese
Heat a skillet set to medium heat. Add bacon and allow to cook until crispy, about 4 minutes per side. Set aside and when cool, crumble. Reserve 1 tablespoon of bacon grease to use in later.
While the bacon is cooking, steam broccoli until tender, about 10 minutes.
Whisk bacon grease, olive oil, sea salt, black pepper, lemon juice and lemon zest together in a large mixing bowl.
Gently toss in steamed broccoli, blueberries, raspberries, cherry tomatoes, crumbled feta and crumbled bacon. Transfer to a serving dish.
Serve between 4, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 5