Description
A bright and creamy salad with crunchy broccoli and cucumber, smooth avocado, and a zesty lemon-olive oil dressing.
Ingredients
Scale
- 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