I realize it’s a Paleo cliche to put bacon in everything, and with that in mind I sheepishly offer this recipe… I had some bacon leftover and thought it would be a good in this salad–totally right. Then again, leftover chicken or pork would be equally delicious. Consider this recipe more as a jumping off point. What would you do?
Would you add sunbutter to the vinaigrette to make a faux-peanut sauce?
Would you serve this over cold Cauliflower Rice to use up those leftovers?
Would you swap out the red chili flakes for a finely diced Thai chili to really spice this up?
Would you add more veggies? Maybe some red bell peppers, daikon, water chestnuts or bean sprouts?
Maybe skip the meat entirely to feed your vegetarian and/or vegan friends?
I’ve said this before and I’ll say it again, I want you to want to cook. Tap into your creative side (or succumb to whatever your fridge is currently offering) and come up with something that suits you and whoever you have the pleasure of feeding.
2-2.5 cups chopped broccoli florets
1/2 cup cashews, raw and whole
1/2 cup sliced celery
1/4 cup sliced scallions
1 cup chopped cooked bacon
2 carrots, spiral sliced or julienned
1/4 cup coconut aminos
1 TBSP coconut palm sugar
2 TBSP rice wine vinegar
2 TBSP avocado oil
pinch of red chili flakes
Chop the broccoli and bacon, slice the scallions and celery and spiral slice (or use a julienne peeler) the carrots. Combine in a large bowl with the whole cashews.
Mix up the vinaigrette by stirring the coconut aminos, coconut palm sugar, rice wine vinegar and red chili flakes, then whisk while streaming in the avocado oil to emulsify.
Pour the vinaigrette over the salad and toss to coat. Serve!