Hi, I’m Jessica here. This creamy cucumber and avocado broccoli crunch bowl is one of my go-to recipes when I want something fresh and filling but not heavy. It has crisp broccoli, cool cucumber, and creamy avocado, all tied together with a tangy dressing. My friends love it at picnics, and my family often asks for it at weekend lunches.
This salad is easy to prepare. You don’t need any fancy tools or hours in the kitchen. The texture is the star here. Every bite gives you crunch from the broccoli, creaminess from the avocado, and cool freshness from the cucumber. The dressing is simple but flavorful, bringing all the ingredients together.
Ingredients
Servings: 4
2 cups fresh broccoli florets, chopped into bite-size pieces
1 large cucumber, sliced into thin half-moons
1 ripe avocado, diced
1/4 cup red onion, thinly sliced
1/4 cup Greek yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste
Step-by-Step Instructions
Step 1: Prepare the broccoli
Wash the broccoli and pat it dry. Chop it into small, even pieces so it’s easy to eat raw. If you prefer a softer texture, blanch it in boiling water for one minute, then drain and cool.
Pro Tip: Blanching brings out a brighter green color and softens the crunch without losing nutrients.
Step 2: Slice the cucumber
Cut the cucumber into thin half-moon slices. If it has a thick skin, you can peel it first. Keep the slices uniform for a better mix in the salad.
Pro Tip: Use seedless cucumbers to avoid extra water in the salad.
Step 3: Dice the avocado
Cut the avocado in half, remove the pit, and scoop out the flesh. Dice it into small cubes. Add it last to avoid bruising.
Pro Tip: Toss avocado cubes in a little lemon juice to keep them fresh and prevent browning.
Step 4: Slice the onion
Thinly slice the red onion for a sharp flavor. If you want a milder taste, soak the slices in cold water for 10 minutes before adding.
Pro Tip: Red onions add color contrast and a punch of flavor without overpowering the salad.
Step 5: Make the dressing
In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, salt, and pepper. Taste and adjust the seasoning.
Pro Tip: The mix of yogurt and mayo keeps the dressing creamy without being too heavy.
Step 6: Assemble the salad
In a large mixing bowl, add the broccoli, cucumber, and onion. Pour the dressing over the top and toss gently until coated. Add the avocado cubes last and fold them in gently to keep their shape.
Pro Tip: Chill the salad for 15 minutes before serving for the best flavor.
Serving Ideas
Serve this salad as a side dish with grilled chicken or fish. It’s also great on its own for a light lunch. You can pack it in a container for picnics or meal prep for the week. Just keep the avocado separate until serving.
Nutrition (per serving, estimated)
Calories: 165
Protein: 5 g
Fat: 12 g
Carbohydrates: 10 g
Fiber: 4 g
Sugar: 4 g
This salad is rich in fiber, healthy fats from avocado, and vitamins from broccoli and cucumber. The yogurt adds protein and probiotics.
Pro Tips for Success
- For extra crunch, add sunflower seeds or toasted almonds.
- Use fresh, ripe avocado for the best creamy texture.
- Keep the dressing light to let the vegetables shine.
- Make it ahead but add avocado right before serving.
- Adjust lemon juice to taste if you like more tang.
FAQs
Q: Can I use frozen broccoli?
Yes, but thaw it fully and drain well. The texture will be softer than fresh.
Q: Can I make it dairy-free?
Use dairy-free yogurt or just replace it with extra mayo.
Q: How long will this salad last?
Up to 2 days in the fridge without avocado. With avocado, eat it the same day.
Q: What other vegetables can I add?
Shredded carrots, bell peppers, or cherry tomatoes work well.
Q: Can I skip the honey?
Yes, or replace it with maple syrup for a different sweetness.
