A top view of a broccoli salad with bacon, grapes, pecans, raisins, and peppers.
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5 from 2 votes

Broccoli Salad with Bacon

A broccoli salad, loaded with tons of toppings, including BACON! This mayo-free version is tossed in a creamy lemon tahini dressing. A great paleo and Whole30 dish!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: broccoli and bacon salad, broccoli salad, no mayo, whole30 broccoli salad
Servings: 8 servings
Calories: 180kcal
Author: Michelle Miller


  • 10 cup broccoli chopped small
  • 1 8 ounce Jones Dairy Farm Sugar Free Bacon
  • 1 bell pepper orange
  • 1 cup red grapes halved
  • 1/2 cup pecans
  • 1/4 cup red onion chopped finely

Lemon Tahini Dressing

  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 1/4 cup red wine vinegar
  • 2 tablespoon olive oil
  • salt and pepper to taste


  • Chop broccoli in small pieces, and add to a colander. Run hot water (or boiling from a kettle) over broccoli to soften. Allow to drain well.
  • Prepare salad dressing by adding all ingredients to a jar, and shaking well. 
  • Once the broccoli has drained well, add the broccoli to a large serving bowl, and toss with dressing. Refrigerate the dressed broccoli until ready to serve the salad.
  • Slice bacon in small pieces, and cook to package directions. Drain on paper towels.
  • When ready to serve, top the salad with all ingredients, and toss.
  • If preparing this salad in advance, top the dressed broccoli with bell peppers and grapes. Store bacon, red onion, and pecans separately and add to the salad right before serving.



Calories: 180kcal | Carbohydrates: 15g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 501mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1185IU | Vitamin C: 124.7mg | Calcium: 70mg | Iron: 1.5mg