Creamy Cucumber Avocado Broccoli Salad

This just might be my salad of the summer: it’s got crispy, creamy, herby, salty, and crunchy all in one and the flavors come together so good.

This can go really well with some grilled chicken or grilled shrimp if you want to add some protein and make it a satiating + nutritious meal. It can also go really well with roasted chickpeas, so feel free to make it your own.

Here’s how I made it:

1.Start by thinly slicing 4–5 Persian cucumbers (or 3 Japanese cucumbers if you have them) into half moons, coins, or sticks. The key is to go thin, so they can soak up the flavors.

2.Add the cucumbers to a bowl or jar.

3.Add 6-7 ounces of finely chopped broccoli. The key here is finely chopped, so you dont get big bits in each bite. Add it to the jar!

4.Add 1 cubed avocado, a large handful of finely chopped fresh mint and chives. This is going to add a ton of flavor. If you dont have chives, you can sub in for 2 green onions or scallions.

5.Add 2 tablespoons of roasted walnuts or pistachios for a little crunch.

6.Finally, top it all off with a great creamy limey garlic dressing. I just mixed 2 tbsp mayo, 2 tbsp Greek yogurt, 1 tbsp dijon mustard, the zest of a lime, the juice of 2 limes, and a generous pinch of salt. Give it a good mix and pour it over the veggies.

7.Close the lid and give it a good shake, or just toss it gently in the bowl.

8.Finish with whatever else you like, Again, this would be great with a protein of your choice, or even as is, or topped with feta, some more walnuts, fresh herbs, and a dusting of sumac. You do you.

If you make this, be sure to let me know what you think!

ENJOY!

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