CREAMY BROCCOLI AND CAULIFLOWER DILL SALAD

~ serves 8 (each serving = 1 ½ cup), Paleo, Whole30; gluten & dairy-free

- 6 cups cauliflower florets, cut into bite size pieces

- 4 ½ cups broccoli florets, cut into bite size pieces

- 1 medium red onion (about ¾ cup), diced

- 6 slices of nitrate free bacon, cooked and chopped

- ¼ cup raw pepita seeds

Dressing:

- ¾ cup Chosen Foods Avocado Mayo

- 1 TBSP white wine vinegar

- 3 ½ TBSPs lemon juice

- 2 ½ teaspoons garlic powder

- 1 teaspoon dried dill weed

     First start by cooking the bacon to your liking. I prefer to make bacon on the stove or in the oven. While the bacon cooks, chop and cut your vegetables. Add the vegetables, chopped bacon, and pepita seeds to a large bowl.

     In a separate medium bowl, whisk together the dressing ingredients. Pour the dressing over the vegetables and toss everything together until the salad is well coated. The salad will last up to 5 days in the refrigerator.