This salad is amazing by itself, served with a soup or sandwich, or a great accompaniment to your summer cookout! It is delicious and flavorful. Enjoy!
2 heads broccoli, florets only, chopped
1 large red apple, diced
1 cup raw almonds, chopped
½ cup raisins
¼ cup dates, chopped
4 slices crispy bacon
2 cloves garlic, minced
the juice of 2 limes (about ¼ cup)
¼ cup extra-virgin olive oil
2 tbsp Dijon mustard
1 tbsp white wine vinegar
2 tbsp honey
½ tsp salt
½ tsp fresh black pepper
The previous night, or a few hours ahead of time, steam the broccoli over salted boiling water or cook it in the microwave in about a quarter of a cup of slightly salted water for 2-3 minutes, until it turns bright green and is slightly softened. Place the cooked broccoli in icy cold water to stop the cooking process (or place it in the freezer for a couple of minutes) and set it in a colander covered with a paper towel to drain and dry.
When the broccoli is completely cooled and dry, toast the almonds in a dry skillet set over medium heat. Set aside to cool.
Next, cook the bacon strips until nice and crispy. Remove to a plate lined with a paper towel to absorb excess fat.
In a food processor, add all the ingredients for the vinaigrette and process until smooth and creamy. Set aside.
In a large mixing bowl, add broccoli, apple, raisins, chopped dates and vinaigrette and mix until thoroughly combined. Break the bacon into pieces and mix it in.
Serve immediately or leave it in the fridge for a few hours to allow flavors to develop.
*This salad will keep in the fridge for 5 to 6 days in an airtight container.