Holiday potlucks and parties can be full of sweets, treats, and buckets of fried chicken. Bringing a plate of veggies isn’t often all that loved, and can end up costing quite a lot. This recipe won’t look out of place, is familiar enough that everyone will grab a scoop, but it is healthy and full of great ingredients. It’s whole30 friendly, comes together easily, and best part? It actually tastes (WAY) better the next day. So it’s a great one to make ahead and make party day, or potluck attending even easier.
Creamy Broccoli Salad, Healthy Potluck!
1 package shredded carrots (or four large carrots shredded)
1 large head of broccoli chopped
3 pieces of bacon chopped (plus one more for topping)
1/2 cup dried cranberries or raisins
1 ripe avocado
one bunch of cilantro leaves
4tbs apple cider vinegar
3tbs bacon fat (or avocado/olive oil if you are omitting bacon)
1tsp salt (possibly more to taste at the end)
Mix all dressing ingredients in food processor, mix well.
Toss all salad ingredients in dressing, cover and refrigerate, allow it to sit minimum two hours, best to leave overnight.
Top with chopped bacon and cranberry.
The cranberries give this a more fall look, and I love the creaminess that the avocado brings. If you don’t have a ripe avocado you can substitute with homemade (Or Whole30 friendly) mayonnaise (this is my favorite brand! And the chipotle mayo would be heaven in this recipe), and it will be still creamy and just right. This is a great side dish to meat too for an dinner at home, and keeps really well in the fridge to enjoy for lunches all week long (I’m excited to eat mine today!). This is quickly being added to my Meal Prep list for go-to easy lunches and dinners.
Let me know if you make this. I’ve gotten tons of great feedback about my chicken and balsamic veggie recipe, I love hearing that what works for our family is working for yours too!