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
Scale
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.
