Our broccoli salad is such a tasty way to enjoy a salad that is high in healthy fats! We combined bacon, walnuts and mayonnaise with a big batch of veggies and served it over baby kale, but use whatever leafy greens you are able to find!
Prep Time: 5 minutes
Cooking Time: 25 minutes
4 slices of bacon
2 tablespoons bacon grease
¼ medium red onion, peeled & sliced
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 cup cremini mushrooms, sliced
1 cup broccoli, chopped
½ cup chopped walnuts
8 tablespoons mayonnaise
4 cups baby kale
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.
Reduce heat to medium-low and with 2 tablespoons of bacon grease still in the skillet, add the sliced red onion sea salt, black pepper and garlic powder.
Sauté in the skillet, stirring occasionally, until onions are soft, about 5 minutes.
Add the mushrooms and broccoli and continue to sauté until all of the veggies are soft, about 5 minutes.
Remove from the stove and stir in chopped walnuts. Allow to cool in the fridge for about 1 minutes and then gently toss in the mayonnaise.
Serve between 4 over a cup each of baby kale, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 6