This Cucumber Avocado Broccoli Salad is bright, creamy, and crisp all at once. Crunchy broccoli and cucumber meet smooth avocado in a zesty lemon-olive oil dressing. The salad smells fresh, tastes tangy and buttery, and looks colorful on the plate. It comes together fast and makes a great light lunch, side dish, or picnic item. If you enjoy avocado-forward recipes, you might also like this savory option: avocado egg stuffed portobello mushrooms.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 5 minutes (blanching broccoli)
- Total Time: 20 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (makes 2 servings):
- Calories per serving: 440 kcal
- Protein: 6 g
- Carbohydrates: 20 g
- Fat: 39 g
- Fiber: 9 g
- Sugar: 5.5 g
- Sodium: 360 mg
Why Make This Cucumber Avocado Broccoli Salad
This salad is fresh, simple, and full of texture. The avocado adds creamy richness while cucumber and broccoli add bright crunch. Lemon juice brightens every bite. It’s quick to make, uses whole-food ingredients, and works for picky eaters and health-minded cooks alike. Serve it for a light dinner, bring it to a potluck, or use it as a side to grilled fish or chicken.
How to Make Cucumber Avocado Broccoli Salad
The method is straightforward: blanch the broccoli briefly, dice the cucumber and avocado, slice the onion, whisk a lemon-olive oil dressing, then toss gently. Work quickly so the avocado stays fresh and green. Chill for a short time if you want a colder, firmer salad.
Ingredients:
- 1 cucumber, diced
- 1 avocado, diced
- 2 cups broccoli florets, blanched
- 1/4 red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Directions:
Step 1: Preparation
In a large bowl, combine the cucumber, avocado, broccoli, and red onion. Use evenly sized pieces so every forkful has a mix of textures.
Step 2: Mixing
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until the dressing looks smooth and slightly glossy.
Step 3: Cooking
(Blanching) Bring a small pot of salted water to a boil. Add the broccoli florets for 1–2 minutes until bright green and just tender. Drain and plunge into ice water to stop cooking. Drain well before adding to the salad bowl.
Step 4: Finishing
Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for 30 minutes before serving to let flavors meld. Taste and adjust salt and pepper before serving.
How to Serve Cucumber Avocado Broccoli Salad
Serve this salad chilled or at room temperature. It pairs well with grilled fish, roasted chicken, or a sandwich. Garnish with fresh herbs like dill or parsley for color and a fragrant lift. For a heartier plate, add cooked quinoa or chickpeas.
How to Store Cucumber Avocado Broccoli Salad
Store in an airtight container in the refrigerator. Because avocado browns with time, eat within 24–48 hours for best texture and color. If you plan to store it longer, keep the dressing separate and add it just before serving to preserve freshness. This salad is best within 1–2 days.
Expert Tips for Perfect Cucumber Avocado Broccoli Salad
- Blanch broccoli very briefly to keep a bright color and firm crunch.
- Use ripe but firm avocado. Too soft will turn mushy when tossed.
- Dice ingredients into similar-sized pieces for balanced bites.
- Add dressing just before serving to avoid soggy cucumber.
- If browning concerns you, toss avocado with a little extra lemon juice.
- Taste and adjust salt and pepper at the end; lemon juice can mute seasoning.
- For a creamier dressing, stir in a tablespoon of plain yogurt or a spoonful of Greek yogurt.
Delicious Variations
- Mediterranean: Add cherry tomatoes, crumbled feta, and olives.
- Crunchy Protein Boost: Stir in toasted almonds or roasted pumpkin seeds and cooked chicken.
- Spicy Kick: Add a pinch of red pepper flakes or chopped jalapeño to the dressing.
- Herb-Forward: Mix in chopped dill, mint, or cilantro for a bright herbal note.
- Vegan Creamy: Blend a tablespoon of tahini into the dressing for extra creaminess without dairy.
Frequently Asked Questions
-
Can I make this salad ahead of time?
Yes, but make small timing adjustments. Prepare the broccoli and cucumber up to a day ahead. Dice avocado just before serving or toss it in a bit of lemon juice and add at the last minute to slow browning. -
How do I keep the avocado from turning brown?
Use ripe but firm avocados and toss them in lemon juice right after cutting. Add dressing and serve soon. Refrigerating helps, but color will still change after a day. -
Can I skip blanching the broccoli?
Yes. If you prefer raw crunch, use raw broccoli. Blanching softens the florets and brings out a brighter green and milder cauliflower-like flavor. -
What can I use instead of olive oil?
Use avocado oil or a light-flavored vegetable oil. For a nuttier taste, try walnut oil but use it sparingly because it has a strong flavor. -
Is this salad gluten-free and vegetarian?
Yes. This recipe is naturally gluten-free and vegetarian. It’s also vegan if you don’t add any animal-based toppings. -
Can I add protein to make it a full meal?
Absolutely. Add cooked shrimp, grilled chicken, canned tuna, chickpeas, or cooked quinoa to make it more filling. -
How much dressing should I use per serving?
The recipe’s 1/4 cup olive oil and 2 tablespoons lemon juice dress 2 servings lightly. Adjust by adding a tablespoon more oil or juice if you want more dressing.
Conclusion
This Cucumber Avocado Broccoli Salad is a fast, fresh, and satisfying dish that highlights crisp textures and creamy avocado. It’s easy to adapt and brightens any meal. For another crisp cucumber-and-avocado idea, check out Cucumber Avocado Salad {Crisp & Creamy!} – Spend with Pennies. Give this salad a try — it’s a great way to enjoy simple, healthy ingredients.
Print
Cucumber Avocado Broccoli Salad
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian, Vegan
Description
A bright and creamy salad with crunchy broccoli and cucumber, smooth avocado, and a zesty lemon-olive oil dressing.
Ingredients
- 1 cucumber, diced
- 1 avocado, diced
- 2 cups broccoli florets, blanched
- 1/4 red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cucumber, avocado, broccoli, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until smooth and glossy.
- Bring a small pot of salted water to a boil. Add the broccoli florets for 1–2 minutes until bright green and just tender. Drain and plunge into ice water. Drain well before adding to the salad bowl.
- Pour the dressing over the salad and toss gently. Serve immediately or refrigerate for 30 minutes before serving to let flavors meld.
Notes
This salad is best served chilled or at room temperature. Store in an airtight container and consume within 1–2 days for the best texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 5.5g
- Sodium: 360mg
- Fat: 39g
- Saturated Fat: 5g
- Unsaturated Fat: 34g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 9g
- Protein: 6g
- Cholesterol: 0mg
