Description
A bright, creamy salad that balances crisp cucumber, buttery avocado, and tender steamed broccoli with a tangy lemon-olive oil dressing.
Ingredients
Scale
- 1 cucumber, diced
- 1 avocado, diced
- 1 cup broccoli florets, steamed
- 1/4 red onion, finely chopped
- 1/4 cup feta cheese, crumbled (optional)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Wash the cucumber and broccoli. Dice the cucumber and avocado into bite-sized pieces. Finely chop the red onion. If using feta, crumble it now. Place the cucumber, avocado, steamed broccoli, red onion, and feta (if using) in a large bowl.
- In a small bowl, whisk together the olive oil and lemon juice until combined. Add a pinch of salt and a few cracks of black pepper to taste.
- Drizzle the dressing over the salad. Gently toss the salad with a large spoon or salad tongs so the avocado stays chunky and the dressing coats the vegetables evenly.
- Taste and adjust seasoning with salt and pepper. Serve immediately to enjoy the freshness and distinct textures.
Notes
Serve chilled or at cool room temperature. The salad is best eaten fresh, but can be stored for up to 24 hours if refrigerated in an airtight container.
- Prep Time: 15
- Cook Time: 5
- Category: Side Dish
- Method: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 130mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4.5g
- Protein: 4g
- Cholesterol: 0mg