Creamy Broccoli And Apple Salad


Heat a large frying pan on a medium heat. Add the bacon (or tofu) and cook until golden brown and crispy on each side. Transfer to a paper towel lined plate and press out any excess fat. Once cooled crush or chop into little bite size pieces.

In a large bowl add the bacon and stir together all the other salad ingredients.

In a medium bowl, whisk together the dressing ingredients and pour over the salad and toss until well coated. Season to taste with salt.

Cover and refrigerate for at least 3 hours (or overnight) this will help the broccoli absorb the dressing and let all the other flavours develop.

Great as a main or a side to accompany any meal.

Macro (Per serving) Gram Kcal %
Protein 16 64 20.21
Carbohydrate 44 174.67 55.16
Fat 9 78 24.63
Total 316.67

Serves 3


  • 4 cups broccoli, chopped
  • 4 Strips Bacon (VGO tofu or tempeh)
  • 1/4 cup red onion, thinly sliced
  • 1 large apple, chopped
  • 1/4 cup toasted pumpkin/sunflower seeds


  • 1 cup Greek yogurt (VGO dairy free yoghurt)
  • 4 Tbsp Honey (VGO agave)
  • 2 tsp Apple cider vinegar
  • 2 Tbsp Yellow mustard
  • 2 Tbsp Dijon mustard