Cucumber Avocado Broccoli Salad for a Refreshing Summer Bite

Enjoy this vibrant Cucumber Avocado Broccoli Salad, a perfect summer dish filled with fresh ingredients and flavors.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups fresh cucumbers look for firm cucumbers with smooth skin
2 medium ripe avocados choose those that yield slightly when pressed
2 cups broccoli florets use fresh or lightly steamed

For the Dressing

1 cup sour cream full-fat recommended
2 tablespoons lemon juice freshly squeezed

For Flavor Enhancement

2 tablespoons dill or parsley choose based on preference
to taste salt
to taste pepper

Equipment

medium bowl
whisk
spatula

Method

Step-by-Step Instructions

Wash the fresh cucumbers and broccoli under cold running water. Chop the cucumbers into bite-sized pieces and cut the broccoli into small florets.
Scoop out the ripe avocados using a spoon and mash them with a fork until smooth yet slightly chunky.
In a separate bowl, mix the sour cream with freshly squeezed lemon juice and whisk until creamy and smooth.
Add the chopped cucumbers and broccoli florets to the avocado mash. Pour the dressing over the top and gently fold everything together.
Sprinkle in the chopped dill or parsley along with salt and pepper. Toss lightly to evenly distribute the seasonings.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 12gProtein: 3gFat: 19gSaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 10mgSodium: 200mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 40mgCalcium: 30mgIron: 1mg

Notes

Add salt and pepper just before serving to maintain freshness. Chill before serving for best flavor experience.

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