If you’re craving a fresh, vibrant salad that bursts with creamy and crunchy textures, the Cucumber Avocado Broccoli Salad Recipe is exactly what you need. This delightful combination of cool cucumbers, buttery avocados, and crisp broccoli creates an irresistible harmony of flavors and colors. It’s perfect for a quick lunch, a healthy side dish, or whenever you want something light yet deeply satisfying. The bright lemon dressing seasoned with fresh herbs ties everything together so beautifully that this salad quickly becomes a staple in your kitchen rotation.
Ingredients You’ll Need
The magic of this salad lies in its simplicity. Each ingredient is thoughtfully chosen to bring texture, flavor, and that fresh garden feel. Ready to gather your essentials? Here’s what you’ll need:
- 2 cups fresh cucumbers, chopped: Adds a refreshing crunch and juicy bite that balances the creaminess.
- 1 cup ripe avocados, mashed: Brings a buttery richness and smooth texture that makes the salad luscious.
- 1 cup broccoli florets, chopped: Provides a satisfying crunch and vibrant green color full of nutrients.
- 1/2 cup full-fat sour cream: Acts as the creamy base for your dressing, giving it a tangy depth.
- 2 tbsp freshly squeezed lemon juice: Brightens the flavors and adds a zesty kick to the dressing.
- 2 tbsp fresh dill or parsley, chopped: Infuses fresh, herby notes that elevate the salad’s overall profile.
- Salt and pepper to taste: Essential for seasoning, bringing all flavors into balance.
How to Make Cucumber Avocado Broccoli Salad Recipe
Step 1: Combine the Fresh Ingredients
Start by tossing the chopped cucumbers, mashed avocados, and broccoli florets together in a large bowl. This mix sets the foundation with contrasting textures—the cool crunch from cucumbers and broccoli plus the creamy softness of avocado all in one bowl.
Step 2: Prepare the Dressing
Next, take a separate bowl and whisk together the full-fat sour cream, freshly squeezed lemon juice, your choice of dill or parsley, and a pinch of salt and pepper. This zesty dressing perfectly complements the fresh veggies without overpowering their natural flavors.
Step 3: Combine Salad and Dressing
Pour your freshly made dressing over the mixed vegetables. Gently fold everything together, making sure each bite will have the luscious coating of the tangy, herb-infused sauce. Be careful not to mash the ingredients too much—keeping some texture is key.
Step 4: Serve and Enjoy
This salad shines whether you serve it chilled or at room temperature. Either way, it’s fresh, vibrant, and ready to enjoy right away. It’s a no-cook recipe that’s as simple as mixing but tastes like you spent hours perfecting it.
How to Serve Cucumber Avocado Broccoli Salad Recipe
Garnishes
For a lovely finishing touch, consider sprinkling some toasted sunflower seeds or sliced almonds on top. A few extra sprigs of dill or parsley add a burst of fresh color and aroma that makes the salad even more enticing.
Side Dishes
This salad pairs beautifully with grilled chicken, fish, or even a hearty grain bowl. Its light and creamy nature cuts through richer proteins and adds a vibrant, wholesome balance to your plate.
Creative Ways to Present
Serve the salad in hollowed-out avocado shells for a charming twist, or create individual salad cups using small lettuce leaves. You can even turn it into a layered parfait with the salad base, a sprinkle of nuts, and a dollop of extra dressing for a visually stunning effect.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. It’s best to eat within 1-2 days, as the avocado can start to brown and the broccoli loses some of its crispness over time.
Freezing
Freezing this salad is not recommended. Avocado and fresh vegetables like cucumber and broccoli do not maintain their texture well after freezing and thawing, which can lead to a watery, soggy salad.
Reheating
This salad is meant to be enjoyed cold or at room temperature, so reheating is not necessary. Simply bring it out of the fridge about 15 minutes before serving if you prefer it less chilled.
FAQs
Can I substitute the sour cream in this salad?
Absolutely! Greek yogurt is a great alternative if you want a lighter option with a similar creamy texture and tangy flavor.
Is this salad suitable for a vegan diet?
To make this salad vegan, you can replace the sour cream with a plant-based yogurt or a cashew cream, ensuring the dressing remains creamy without animal products.
How can I keep the avocado from browning?
Mixing the avocado with lemon juice helps slow down browning, but try to prepare and eat the salad soon after making it for the freshest look and taste.
Can I add other vegetables to the Cucumber Avocado Broccoli Salad Recipe?
Yes! Cherry tomatoes, bell peppers, or shredded carrots are wonderful additions that add extra color and crunch.
What’s the best way to chop the broccoli for this salad?
A good bite-sized chop works best—small enough to be easy to eat in a forkful but large enough to retain its satisfying crunch.
Final Thoughts
There’s something truly comforting and refreshing about the Cucumber Avocado Broccoli Salad Recipe that makes it shine on any table. Whether you’re whipping it up for a casual meal or sharing it as a side at a special gathering, this salad promises to delight with every bite. Give it a try—you’re going to love how simply spectacular fresh and wholesome ingredients can taste!
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Cucumber Avocado Broccoli Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A fresh, creamy, and nutritious cucumber avocado broccoli salad that combines crunchy broccoli florets, ripe avocados, and crisp cucumbers dressed in a tangy sour cream and lemon dressing with fresh herbs. Perfect as a light side dish or a healthy snack served chilled or at room temperature.
Ingredients
Salad Ingredients
- 2 cups fresh cucumbers, chopped (about 2 medium cucumbers)
- 1 cup ripe avocados, mashed (about 2 medium avocados)
- 1 cup broccoli florets, chopped
Dressing Ingredients
- 1/2 cup full-fat sour cream
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp fresh dill or parsley, chopped
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the chopped cucumbers, mashed avocados, and chopped broccoli florets. Mix them gently to combine without mashing the avocados too much.
- Prepare Dressing: In a separate small bowl, whisk together the full-fat sour cream, freshly squeezed lemon juice, chopped fresh dill or parsley, salt, and pepper until well combined and smooth.
- Dress the Salad: Pour the prepared dressing over the combined vegetables in the large bowl and mix gently to ensure all the ingredients are evenly coated with the dressing.
- Serve: Chill the salad in the refrigerator for some time if desired or serve immediately at room temperature for a refreshing and creamy side dish.
Notes
- For a dairy-free version, substitute sour cream with a vegan alternative like coconut yogurt or cashew cream.
- Use fresh herbs like dill or parsley according to preference for different flavor profiles.
- Adjust lemon juice and seasoning to taste to balance creaminess and acidity.
- Make sure avocados are ripe for the best creamy texture and flavor.
- This salad is best consumed fresh within a day or two to maintain texture and color.
