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Whole30 Broccoli Salad

This one is always a hit among Whole30 and non-Whole30 alike. It’s more interesting than just raw veggies but more portable than hot ones. Amounts of the stir-ins (fruit, nuts, seeds) easily adjusted to your personal preference

5 from 1 vote

Whole30 Broccoli Salad


  • 6 cups fresh broccoli broken down into small florets
  • 8 slices compliant bacon cooked and crumbled
  • 1 cup red seedless grapes halved
  • 1/2 cup sliced almonds or chopped cashews
  • 1/2 cup sunflower seeds
  • 1/2 cup raisins
  • 1 cup compliant mayo
  • 6 dates soak in 1 cup hot water
  • 2 T red wine vinegar


  1. SOAK dates in hot water in small bowl or cup.

  2. TRIM broccoli florets. Optional, but I like the florets to be small and without a lot of stem. I cut the stems off large florets and then cut them into halves or fourths with kitchen shears. 

  3. COMBINE dry ingredients (broccoli through raisins) in a large bowl.

  4. BLEND together mayo, softened dates, and vinegar in a blender or small food processor.

  5. STIR mayo mixture into dry ingredients.

  6. SERVE cold and store in the fridge.

Recipe Notes

Use my 5-minute Whole30 Mayo recipe for the mayo!


  1. 5 stars
    This was a delicious salad. I had all the ingredients except the raisins and sunflower seeds and almonds and red wine vinegar. But I toasted sliced hazelnuts instead and subbed rice vinegar for the red wine vinegar! So very good!

    • Awesome, I’m so happy you enjoyed this recipe! And YES, it’s definitely flexible and I love that you rocked those substitutions. I also sometimes haven’t had grapes on hand and used chopped apple instead. Thank you!


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