Description
A fresh, crunchy Broccoli Cauliflower Salad combining crisp broccoli and cauliflower florets with sweet red bell pepper and smoky bacon bits, all tossed in a tangy, herby mayonnaise-based dressing. This vibrant salad is perfect as a light side dish or a healthy snack, with a perfect balance of textures and flavors.
Ingredients
Scale
Vegetables
- 2 ½ cups broccoli florets (about 6.5 oz)
- 2 ½ cups cauliflower florets (about 10.5 oz)
- 1 cup red bell pepper, coarsely chopped (about 1 large pepper)
Other
- â…“ cup cooked bacon bits
- ½ cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh thyme leaves
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt (plus more to taste)
- ¼ teaspoon black pepper
Instructions
- Combine Vegetables and Bacon: In a large bowl, mix together the broccoli florets, cauliflower florets, coarsely chopped red bell pepper pieces, and cooked bacon bits until evenly distributed.
- Prepare Dressing: In a small bowl, whisk the mayonnaise, olive oil, lemon juice, fresh thyme leaves, garlic powder, sea salt, and black pepper until the dressing is smooth and well combined. Taste and adjust salt if needed.
- Toss Salad: Pour the prepared dressing over the vegetable and bacon mixture. Toss thoroughly to ensure every piece is evenly coated with the dressing. Serve the salad immediately for freshness or chill it for a few hours to let the flavors meld beautifully before serving.
Notes
- For a vegetarian version, omit the bacon bits or substitute with smoked tempeh or coconut bacon.
- Chilling the salad helps the flavors meld and enhances the taste.
- This salad can be prepared a few hours ahead but is best consumed within 24 hours for optimal freshness.
- Use fresh thyme leaves for the best flavor; dried thyme can be substituted but use about 1 teaspoon.
- Adjust garlic powder and salt according to personal preference.
