Cucumber Avocado Broccoli Salad: A Creamy Summer Delight

Discover the refreshing and creamy Cucumber Avocado Broccoli Salad, perfect for summer occasions.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium Fresh Cucumbers Adds crunch and hydration
2 medium Ripe Avocados Provides the creamy base
2 cups Broccoli Florets Use fresh or lightly steamed

For the Dressing

1 cup Full-Fat Sour Cream Creates a rich, creamy dressing
2 tablespoons Fresh Lemon Juice Brightens the taste

For Extra Flavor

1 tablespoon Dill or Parsley Adds aromatic touches
to taste Salt Essential for seasoning
to taste Pepper Essential for seasoning

Equipment

mixing bowl
Fork or Potato Masher
whisk
cutting board
knife

Method

Step-by-Step Instructions for Cucumber Avocado Broccoli Salad

Wash the fresh cucumbers and broccoli thoroughly under cool running water, then chop the cucumbers into bite-sized pieces and cut the broccoli into small florets.
Slice the ripe avocados in half, scoop out the flesh, and mash until smooth yet chunky.
In a separate bowl, combine the sour cream and lemon juice, whisking until smooth.
Gently fold the cucumbers and broccoli into the mashed avocado, then pour the dressing over and stir until coated.
Sprinkle herbs on top, season with salt and pepper, and adjust to taste before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 150mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container for up to 3 days. Dress just before serving to avoid sogginess.

Tried this recipe?

Let us know how it was!