Can you eat broccoli raw in salad?

es! Raw broccoli brings a crisp, earthy bite and holds up wonderfully in creamy dressings. Just chop it into small pieces so it blends well with the softer ingredients. 💬 There’s something so satisfying about that little “snap” when you cut fresh broccoli — like it’s telling you it’s ready.

What goes well with creamy cucumber salad?

This salad pairs perfectly with grilled chicken, shrimp, or even pita and hummus for a refreshing lunch. You can also scoop it into grain bowls or serve it with roasted sweet potatoes. 💬 We had it with grilled chicken skewers at our last backyard dinner, and even Noah (our meat-and-potatoes guy) asked for seconds.

How do you make creamy dressing without mayonnaise?

You can swap the mayo for more Greek yogurt or even a bit of mashed avocado. It keeps the texture creamy and smooth without losing richness. 💬 I tested both when making a version for my dairy-sensitive niece. The avocado swap? Surprisingly delicious.

How long will this salad keep?

It’s best eaten within 24 hours because of the avocado, but you can prep everything else ahead and add the avocado just before serving. 💬 I usually pack everything in jars and mix it at the picnic table. Less soggy, more fun.

Creamy Cucumber Avocado Broccoli Salad

Description

This creamy cucumber avocado broccoli salad is crisp, cool, and tossed in a zesty lime-garlic dressing. With fresh herbs, crunchy walnuts, and buttery avocado, it’s the perfect healthy summer salad you’ll crave all season long.

Ingredients

Scale

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
A generous handful of fresh mint, finely chopped
A small bunch of chives, finely chopped (or 2 green onions)
2 tbsp roasted walnuts or pistachios

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

Instructions

Thinly slice the cucumbers and finely chop the broccoli (including the stalks). Set aside.
In a small bowl, whisk together the mayo, Greek yogurt, mustard, lime zest and juice, and salt.
In a large bowl, toss the broccoli, cucumbers, mint, and chives with the dressing until coated.
Gently fold in the cubed avocado and roasted nuts just before serving.
Chill the salad for 10–15 minutes to let the flavors meld before serving.

Notes

Dice the avocado last to keep it fresh and creamy.

This salad tastes even better after resting briefly in the fridge.

Double the dressing for later — it’s great on roasted veggies or grain bowls.

You can substitute Greek yogurt or avocado for the mayo if preferred.

For a dairy-free version, omit yogurt and increase the avocado for creaminess.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad, Side Dish
Method: No-cook
Cuisine: American, Mediterranean-inspired

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 4g
Sodium: 220mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 4g
Protein: 5g
Cholesterol: 5mg

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