
By Brenda Summers
Creamy Cucumber Avocado Broccoli Salad
This salad is a refreshing and flavorful option for warm weather, offering a balance of creamy and crunchy textures with healthy fats and bold herbs. It's a low-carb and Mediterranean-inspired dish, and can be enjoyed as a side or a light meal on its own or paired with protein.
Updated at: Tue, 29 Jul 2025 16:38:56 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Nutrition per recipe
Calories449.9 kcal (22%)
Total Fat27 g (39%)
Carbs49 g (19%)
Sugars12.7 g (14%)
Protein16.4 g (33%)
Sodium729.2 mg (36%)
Fiber18.2 g (65%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

4Persian cucumbers
or 3 Japanese cucumbers, thinly sliced

8 ouncesbroccoli florets
finely chopped

1avocado
cubed

fresh mint
finely chopped

fresh chives
finely chopped, thinly chopped

2 tablespoonsroasted walnuts
or pistachios, optional, for crunch
Creamy garlic lime dressing
Instructions
Step 1
Thinly slice the cucumbers into half moons, coins, or sticks. Slice them thinly so they absorb the dressing well.
Step 2
Chop the broccoli florets into very small pieces so you get some in every bite.
Step 3
Cube the avocado.
Step 4
Finely chop the mint and chives (or green onions/scallions).
Step 5
Add all the prepared vegetables to a large bowl or container.
Make the Dressing
Step 6
In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lime zest, lime juice, minced garlic, and salt.
Step 7
Pour the dressing over the vegetables in the large bowl.
Step 8
Add the roasted walnuts or pistachios, if using.
Step 9
Gently toss or shake the bowl until the vegetables are evenly coated with the dressing.
Serve
Step 10
For optimal flavor, refrigerate the salad for a couple of hours before serving to allow the flavors to meld.
Step 11
You can optionally top the salad with feta cheese, more fresh herbs, extra nuts, or a dusting of sumac for extra flavor and flair.
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