Creamy Cucumber Avocado Broccoli Salad (Fresh & Flavor-Packed!)

This creamy cucumber avocado broccoli salad is the kind of dish that turns heads at a picnic and wins hearts at the dinner table. Cool, crunchy, and full of bright, zesty flavor, it’s a healthy summer salad that feels both indulgent and refreshing — a true win-win.

I first tossed this salad together after a trip to the Union Square Greenmarket. The cucumbers were crisp, the herbs fragrant, and the avocados practically melting in my hands. Back home, Emma kept sneaking walnut halves from the bowl, and Noah hovered nearby, waiting to “check” the lime garlic dressing. Before I even plated it, I knew this was going to be a hit.

It reminds me of those childhood veggie trays with ranch in the center — but this is the glow-up. Think finely chopped raw broccoli (yes, raw!), creamy chunks of avocado, crisp cucumber slices, fresh herbs, and a luscious lime garlic dressing that ties everything together. It’s a little nostalgic, a little grown-up, and all kinds of delicious.

We served it that evening with grilled chicken and warm pita. Even Lily, who usually avoids cucumbers like they’ve wronged her personally, went back for seconds.

If you’re building a menu for sunny days, don’t miss our favorite appetizers and sides. But this creamy cucumber avocado broccoli salad? It just might steal the spotlight.

Eva’s Note:
The lime zest is tiny — but mighty. Don’t skip it. It lifts the whole salad like sunshine on a plate.

Printable Recipe Card : Creamy Cucumber Avocado Broccoli Salad

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Ingredients That Keep It Fresh and Crunchy

Every bite of this creamy broccoli salad is packed with texture and brightness. You get crisp cucumber, tender broccoli, buttery avocado, and the punch of fresh herbs — all hugged by a creamy, tangy dressing that skips the heaviness.

I picked up most of the ingredients on a breezy afternoon from our neighborhood market. The herbs were still damp from the morning mist, and the avocados just soft enough to give. This cucumber avocado salad practically builds itself when your ingredients are this fresh.

Main Ingredients

• 4–5 Persian cucumbers (or 3 Japanese cucumbers), thinly sliced
• 1 small head of broccoli, finely chopped (about 6–7 oz)
• 1 ripe avocado, cubed — dice this last for best texture
• A generous handful of fresh mint, finely chopped
• A small bunch of chives, finely chopped (or use 2 green onions)
• 2 tbsp roasted walnuts or pistachios — for crunch and toasty flavor

Creamy Lime-Garlic Dressing

• 2 tbsp mayonnaise
• 2 tbsp plain Greek yogurt
• 1 tbsp Dijon mustard
• Zest of 1 lime
• Juice of 2 limes
• Salt to taste

Eva’s Note:
Don’t skip the fresh herbs — the mint and chives really elevate this from basic to “where did you get this recipe?!”

You can swap the nuts based on what’s in your pantry, and if you’re dairy-free, try using a bit of mashed avocado in place of the yogurt. It’s flexible — but those cucumbers, avocado, and lime? Non-negotiable.

How to Make Creamy Cucumber Avocado Broccoli Salad

This salad is so easy, it almost feels like cheating — but the flavors are anything but lazy. It comes together in about 20 minutes and keeps beautifully if you’re prepping for a picnic or weeknight dinner.

Here’s how I make it, step by simple step:

Step-by-Step Instructions

1. Prep your vegetables.
   Thinly slice the cucumbers, finely chop the broccoli (including tender stalk bits!), and set aside. You want tiny, bite-sized pieces so every forkful feels balanced.
2. Mix the dressing.
   In a small bowl, whisk together:
   • 2 tbsp mayo
   • 2 tbsp Greek yogurt
   • 1 tbsp Dijon mustard
   • Zest and juice of 2 limes
   • Salt to taste Eva’s Note:
   This lime garlic dressing is a game-changer — zesty, creamy, and light. I usually double it and save half for grain bowls or spooning over roasted sweet potatoes.
3. Toss gently.
   In a large bowl, combine the broccoli, cucumbers, mint, and chives. Pour over the dressing and toss to coat. Don’t overmix — just enough to hug each piece.
4. Add the avocado and nuts last.
   Cube the avocado right before serving to keep it from browning. Fold it in gently with the chopped nuts. Tip:
   This salad needs a soft hand — like folding baby clothes!
5. Let it sit (just a little).
   Let the dressed salad chill in the fridge for 10–15 minutes. It helps the flavors come together and softens the broccoli just enough. Eva’s Note:
   It’s even better when the lime gets cozy with the mint.

Looking for another creamy (but pasta-packed) salad option? Be sure to try this bold and tangy dill pickle pasta salad — it’s a crowd-pleaser too.

Variations and Serving Ideas

One of my favorite things about this salad is how versatile it is. You can keep it light for a hot summer day, or bulk it up for a full meal that feels just as fresh.

Here are some ways I like to switch things up or serve it:

Easy Add-Ins

• Grilled chicken or shrimp – for extra protein (we’ve done this for BBQ nights!)
• Quinoa or farro – adds a chewy, nutty base
• Chickpeas or white beans – for a plant-based boost
• Crumbled feta or cotija – if you want more tang and creaminess

How to Serve It

• As a side at a cookout — especially with our favorite appetizers and sides
• Tucked into a pita with grilled halloumi or falafel
• In a lunchbox, with crackers or crusty sourdough on the side
• With skewers or grilled fish at a backyard dinner (we did this last weekend and wow, so good)

Eva’s Note:
I love serving this salad in my grandma’s old ceramic bowls — the ones with tiny blue flowers around the rim. It makes even the simplest meals feel a little special.

Frequently Asked Questions about Creamy Cucumber Avocado Broccoli Salad

Ready to give this creamy cucumber avocado broccoli salad a try?
Make it once, and it’ll become a warm-weather regular in your kitchen — just like it did in mine. 💚
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