- 2 whole broccolis
- 4 rashers pasture-raised bacon
- ½ red onion, finely diced
- ¼ cup pepitas
- ¼ cup dry roasted almonds, chopped
Cut broccoli into 2-3cm pieces and place in a big salad bowl.
Roughly chop bacon and cook in a saucepan over medium-high heat for 4-5 minutes or until browned. Put aside.
Toast pepitas in a small saucepan for 2-3 minutes; be careful as they can burn in an instant. Combine with almonds and put aside.
To make Creamy MCT Mayo:
In a blender or food processor, blend egg, lemon juice, ACV and mustard powder.
Combine oils and slowly* add into the food processor, one tablespoon at a time, continuing to blend.
*And we mean slowly. The secret to this mayo is patience. Otherwise, it will split and you will be left with liquid, rather than a thick creamy blend.
Add the salt once a creamy mayo has formed.
Any leftover mayo can be transfer into a jar and store in the fridge for up to 2 weeks.
Add dressing ingredients to a small bowl and whisk thoroughly.
Add all salad ingredients including the dressing to the broccoli and stir well to combine.
Refrigerate for at least 1 hour (or overnight) before serving so it has time to marinate.
Serve into bowls and enjoy.