A delicious easy mixture of raw vegetables in a salad that can be served cold, is portable, can be made ahead of time, and makes a great lunch side. Paleo, Whole30, and AIP friendly

Whether you need a quick lunch side for a picnic that can be served cold, or are just not in the mood to actually cook anything, this salad is a winner.

Portable Lunch

As the weather gets warmer and we start to get out and about, dishes that can be made ahead of time and served cold are in great demand.

This is especially important when you want to/need to get away from the sandwiches of normal picnic-style food.

This broccoli power salad is one such option – just throw a bunch of ingredients in a food processor and chill.

You can add some strips of cooked and cooled chicken or steak to make it a full meal, or even use canned chicken, salmon, or tuna.

See another cold portable lunch option – AIP Chicken Salads

Also an easy, cold dinner side

Besides making this for a portable picnic lunch, it also makes a fantastic side for dinner on those hot nights when you don't really want something warm, nor want to cook over a hot stove.

And as it lasts for several days in the fridge, you can make it ahead of time and spare yourself any prep or cooking at all!

Ingredients in this salad

The ingredients in this salad are pretty simple and should be able to be found in most places. I will recommend that you do use the fresh versions of each of the veggies rather than frozen, as frozen will be mushy and not taste as great.

• Broccoli

• Cauliflower

• Carrots

• Garlic

• Parsley

• Cilantro

• Raisins (make sure to use sugar-free and oil-free ones for both Whole30 and AIP)

• Apple Cider Vinegar (can also use white or red wine vinegar)

• Olive or Avocado Oil

• Sea Salt

How to make this side dish

This recipe doesn't get much simpler to make – simply pulse the ingredients in a food processor until about the same size, add the oil, vinegar, and salt, and then add the raisins and any other desired add-ins.

You will most likely have to pulse the veggies in batches, like pulse the broccoli and then pour that into a large bowl, then pulse the cauliflower, and so on, as it'll be too much for the food processor otherwise and you'll end up with mush.

It is up to you on how big or little you'd like the make the final size of the pieces as well. I like them fairly small, but you may want them a bit bigger. Be creative!

Make ahead of time

This dish can be made up to 4 days ahead of time and stored in the fridge.

Optional Add-ins

The only “add-in” I have included in this salad is raisins as I love the little bite of sweetness.

However, you could also add in some other items to give it some more crunch or flavor. Below are some ideas:

• Chopped or sliced Nuts or seeds (Paleo or Whole30) – pumpkin or sunflower seeds would be great, or chopped walnuts, pecans, or almonds

• Sliced Tigernuts (Paleo, Whole30, or AIP)

• Sliced Grapes (Paleo, Whole30, or AIP)

• Dried Cherries (Paleo – Whole30 if no-sugar added and AIP if not made with sunflower oil)

More Helpful AIP & Paleo Resources in the Freebie Library

If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.

Broccoli Power Salad Recipe

I hope you enjoy these flatbreads! If you make them I'd love to hear how it turned out! Either comment below or share a pic on Instagram and tag me @thrivingonpaleo!

Broccoli Power Salad(Paleo, Whole30, AIP)

Author: Michele
Servings: 4 servings
A delicious easy mixture of raw vegetables in a salad that can be served cold, is portable, can be made ahead of time, and makes a great lunch side. Paleo, Whole30, and AIP friendly
Prep Time 15 mins
Total Time 15 mins

Ingredients
  

  • 1 small head Broccoli (about 2-3 cups florets)
  • 1 small head Cauliflower (about 2-3 cups florets)
  • 2 medium Carrots
  • 1 clove Garlic
  • 3 sprigs Parsley
  • 3 sprigs Cilantro
  • 1/2 cup Olive Oil Avocado Oil
  • 1/4 cup Apple Cider Vinegar or White or Red Wine Vinegar
  • 1 pinch Sea Salt
  • 1/2 cup Raisins

Instructions
 

  • Cut the broccoli into florets if not already done. (You can use the stalk as well if you'd like, but peel the outer layer off first to prevent digestive distress). Add the broccoli to the food processor and pulse until finely chopped, about 20 pulses. Transfer the broccoli mixture to a large bowl. No need to rinse the food processor.
  • Remove the leaves from the cauliflower if not already done and cut into florets. Add the cauliflower to the food processor and pulse until finely chopped, about 20 pulses. Transfer the cauliflower mixture to the bowl with the broccoli.
  • Remove the tops of the carrots and cut into large pieces. I don't bother peeling, but you can if you'd like. Add the carrots to the food processor and pulse until finely chopped, about 20 pulses. Transfer the carrot mixture to the bowl.
  • Add the garlic, parsley, and cilantro to the food processor and pulse about 10 times until finely chopped. Add these to the bowl as well.
  • Add the oil, vinegar, sea salt, and raisins to the bowl and mix well.

Notes

This can be made up to 4 days ahead of time and stored in the fridge.

Nutrition

Calories: 378kcalCarbohydrates: 31gProtein: 6gFat: 28gSaturated Fat: 4gSodium: 108mgPotassium: 953mgFiber: 7gSugar: 5gVitamin A: 6218IUVitamin C: 172mgCalcium: 106mgIron: 2mg
Course: Dinner, Lunch
Cuisine: American
Diet Gluten Free
Keyword: AIP, autoimmune protocol, cold, easy, Paleo, picnic, portable, quick, Whole30
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !
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