This salad is fresh, delicious, and hearty. It eats like a meal all on its own, or you can add chicken or salmon for more protein.
I like to make a double batch to have plenty of leftovers for lunches. 
Yield 4 servings
6 oz. bacon
20 oz. broccoli florets
2 Tbsp olive oil
1 Tbsp bacon grease
⅓ cup avocado mayonnaise
1 Tbsp lemon juice
2 tsp wholegrain mustard
1 tsp dijon mustard
7 oz. red grapes, halved
¼ cup slivered almonds, toasted 
Salt and pepper
Preheat oven to 400℉
Place the bacon strips onto a baking sheet and cook until the bacon is crispy. Remove the bacon from the pan to a paper towel-lined plate. Save 1 Tbsp of the grease. Once the bacon is cool, slice the bacon in half-inch pieces. 
Slice the broccoli florets into bite-size pieces. Sauté the florets in a skillet on medium-high heat with olive oil. Sauté until they begin to soften. Remove the skillet from the heat. 
Add the bacon grease, mayonnaise, lemon juice, mustard, and whisk to combine in a small bowl. 
Add the broccoli, bacon, grapes, and almonds to a large bowl. Drizzle half of the dressing over the salad and stir to combine. Season with salt and pepper to taste. If needed, stir in additional dressing. 
Just Salt It, and enjoy!