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–+ servings

Crispy Cucumber Avocado Broccoli Salad

A fresh and vibrant salad combining crunchy vegetables with creamy avocado, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition

Ingredients
  

Vegetables
  • 2 cups broccoli florets, blanched and cooled
  • 1 large cucumber, diced
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup feta cheese, crumbled (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Equipment

  • mixing bowl
  • pot
  • Whisk

Method
 

  1. Blanch the broccoli florets in boiling water for 2-3 minutes, then transfer to ice water.
  2. Dice the cucumber and avocado, halve the cherry tomatoes, and slice the red onion.
  3. In a small bowl, mix olive oil, lemon juice, garlic powder, salt, and pepper to make the dressing.
  4. In a large mixing bowl, combine all the vegetables and pour the dressing over them. Toss gently.
  5. Let the salad sit for 10 minutes before serving to allow flavors to meld.

Nutrition

Calories: 180kcalProtein: 4gSodium: 250mg

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