Creamy Cucumber Avocado Broccoli Salad has become my go-to recipe this summer. It all started one hot afternoon when I opened the fridge craving something refreshing, crunchy, and light, but also satisfying. I spotted a few Persian cucumbers, a ripe avocado, and some leftover steamed broccoli from dinner. A few herbs later and a quick whisk of lime dressing, and boom, this beauty was born.
It’s the kind of dish you crave again the next day, cool, creamy, tangy, with just enough crunch to make it exciting. Whether you’re working from home or rushing between meetings, it’s the perfect five-minute fix that doesn’t taste like one.
This creamy cucumber avocado broccoli salad is a quick, vibrant favorite that deserves a spot in your weekly routine.
Check out our high-protein cucumber salad if you’re looking for a heartier version!
Why You’ll Love This Creamy Cucumber Avocado Broccoli Salad
This creamy cucumber avocado broccoli salad is one of those rare dishes that feels indulgent and wholesome at the same time. Whether you’re planning a light lunch, prepping a side for dinner, or just craving something bright and refreshing, it hits the mark every time. It’s become a staple in my fridge, and after one bite, you’ll see why.
Texture: Crisp, Creamy, Crunchy
The balance of textures is a big part of what makes this salad shine. The cucumbers stay crisp and hydrating, the avocado melts into each bite like butter, and the finely chopped broccoli brings just enough crunch to keep things interesting. A handful of toasted walnuts or pistachios takes it to the next level, delivering a subtle nutty finish that lingers beautifully on the palate.
Fresh Summer Vibes in Every Bite
This salad tastes like summer. The fresh mint and chives give it an herby lift, while the lime yogurt dressing adds that creamy tang we all crave in warm weather. It’s light but layered, delicate yet bold. If you’re hosting a picnic or garden brunch, this is the kind of dish that gets everyone asking for the recipe before the plates are cleared.
Quick Prep, Big Flavor
Best part? You can make it in under 15 minutes. There’s no cooking involved—just a bit of slicing, whisking, and tossing. It’s the kind of reliable recipe you can throw together last-minute, yet it feels thoughtful and complete. That makes it ideal for busy weekdays, impromptu lunches, or as a colorful addition to a weekend barbecue.
And if you’re a fan of vibrant, hydrating flavors, don’t miss our cucumber and pineapple detox, a perfect sip to pair with this salad!
Ingredients You’ll Need
To create the perfect creamy cucumber avocado broccoli salad, you don’t need fancy ingredients or expensive groceries. This recipe relies on fresh, real foods that come together in a way that’s far greater than the sum of its parts. Each component plays a role in texture, flavor, and nutrition.
The Greens: Crisp Cucumber, Nutritious Broccoli, Creamy Avocado
The foundation of this creamy cucumber avocado broccoli salad starts with thinly sliced cucumbers. Persian cucumbers are ideal because they’re small, crunchy, and seedless, but you can also use Japanese cucumbers. Slice 4 to 5 of them into coins or thin half-moons so they soak up the dressing.
Next, chop about 6–7 ounces of broccoli florets very finely. The small size makes it easy to eat and allows the dressing to coat each bit. Add one ripe avocado, cubed just before mixing so it stays fresh. Its creamy texture transforms this into more than just a typical cucumber salad.
Herbs & Nuts for Flavor and Contrast
Don’t skip the herbs. A handful of freshly chopped mint and chives brings brightness and depth. No chives? Green onions or scallions are great substitutes. To add richness and crunch, stir in 2 tablespoons of roasted walnuts or pistachios. They provide the perfect counterbalance to the softness of the avocado and the crunch of the cucumber and broccoli.
The Dressing: Creamy, Zesty, Irresistible
What really makes this a creamy cucumber avocado broccoli salad is the homemade lime‑garlic dressing. Looking for more light, but satisfying veggie meals? Check out our low-calorie and high-protein carrot wrap.
If you’re craving a cool cucumber-yogurt twist with extra protein, don’t miss our Cucumber Yogurt Salad with Extra Protein, a refreshing and hearty variation!
How to Make It Step-by-Step
As beautiful and delicious as it looks, this creamy cucumber avocado broccoli salad is incredibly easy to prepare. You won’t need any fancy equipment, just a cutting board, a mixing bowl, and a small jar or whisk for the dressing. In just a few steps, your salad will be ready to enjoy.
Step 1: Slice and Chop the Vegetables
Begin by slicing your cucumbers. Thinness is key here, sliced too thick, they won’t absorb the creamy dressing well. Cut them into coins or half-moons, and place them in a large mixing bowl. Then, chop the broccoli florets as finely as possible. Unlike traditional broccoli salads, this creamy cucumber avocado broccoli salad relies on delicate texture. The finer the chop, the more balanced every bite.
Step 2: Add Avocado, Herbs, and Nuts
Dice a ripe avocado and gently fold it into the cucumber and broccoli mixture. Add in the freshly chopped mint and chives (or scallions if that’s what you have). Finally, sprinkle in roasted walnuts or pistachios for a toasty finish. Each component of this creamy cucumber avocado broccoli salad builds layers of texture and flavor.
Step 3: Prepare the Creamy Lime Dressing
In a small bowl or jar, combine 2 tablespoons Greek yogurt, 2 tablespoons mayo, 1 tablespoon Dijon mustard, zest of a lime, juice of two limes, and a good pinch of sea salt. Shake or whisk until smooth and creamy. Pour the dressing over the vegetables and toss gently to coat every bite. If using a jar, you can simply shake it all together for even easier prep.
This creamy cucumber avocado broccoli salad is now ready to serve. For extra flavor, top with crumbled feta, sumac, or even roasted chickpeas. It’s a satisfying dish on its own or a perfect base for added protein like grilled shrimp or tofu.
Curious about the nutritional power of cucumber-based meals? Harvard Health has a great overview on the benefits of summer greens.
Tips and Variations
One of the best things about this creamy cucumber avocado broccoli salad is how endlessly customizable it is. Once you’ve made the base version, you can adapt it to match your cravings, pantry, or even the seasons. Below are a few easy ideas to tweak your salad without losing the original magic.
Add Protein for a Complete Meal
If you’re turning this creamy cucumber avocado broccoli salad into a full lunch or dinner, a protein boost is your friend. Grilled tofu, chickpeas, or edamame all mix in well without overpowering the flavor. For animal-based options, grilled shrimp, chicken, or even soft-boiled eggs pair beautifully with the lime dressing and creamy avocado.
Make It Vegan or Nut-Free
To keep your creamy cucumber avocado broccoli salad fully plant-based, just swap out the Greek yogurt and mayo for vegan alternatives like unsweetened cashew yogurt and vegan mayo. If you need a nut-free version, replace the walnuts or pistachios with roasted sunflower seeds or pumpkin seeds, they bring crunch and toastiness without the allergens.
Upgrade the Flavor with Simple Add-ons
This creamy cucumber avocado broccoli salad is already flavorful, but a few optional ingredients can take it to another level. A dusting of sumac adds tang, while crumbled feta brings saltiness and body. If you love spice, add a pinch of chili flakes. Want more color? Toss in thinly sliced radish or shredded red cabbage for a gorgeous contrast and more crunch.
Remember: the goal isn’t to complicate it, but to make this creamy cucumber avocado broccoli salad your own. The base is flexible, forgiving, and fresh, the rest is up to you.
Nutritional Highlights
Beyond its refreshing taste, this creamy cucumber avocado broccoli salad is packed with ingredients that nourish your body while keeping meals light and satisfying. It’s the kind of dish that feels indulgent but actually supports your health goals, especially during the warmer months when fresh food is all you crave.
Macro Breakdown per Serving
Each serving of creamy cucumber avocado broccoli salad delivers a balanced mix of healthy fats, fiber, and vitamins. Thanks to the avocado and nuts, you get around 12 grams of healthy fat per bowl, mostly unsaturated. The broccoli and cucumber provide fiber and hydration, while the dressing adds creaminess without overloading on calories.
You can expect roughly 180–200 calories per serving, depending on the exact portions of nuts and dressing. Protein ranges from 4 to 6 grams, easily boosted if you add chickpeas or tofu.
Why It’s a Summer Nutrition Star
This creamy cucumber avocado broccoli salad supports hydration and digestion, thanks to its high water and fiber content. Cucumber is naturally cooling and great for skin, while broccoli brings vitamin C and antioxidants. Avocado adds potassium and heart-healthy fats, which help you feel full longer without weighing you down.
Perfect for Many Diets
One of the best things about creamy cucumber avocado broccoli salad is how easily it fits into most lifestyles. It’s naturally gluten-free and vegetarian. Swap the dairy in the dressing for plant-based versions, and it becomes completely vegan. Use pumpkin seeds instead of nuts, and it’s allergy-friendly too.
With its clean ingredients and flexible prep, creamy cucumber avocado broccoli salad is a delicious way to eat better, without giving up comfort or flavor.
FAQ – Answering Your Salad Questions
What is the trick for the most flavorful cucumber salad every time?
The key to a flavorful creamy cucumber avocado broccoli salad lies in slicing the cucumbers thin, using fresh herbs, and letting the dressing sit for 10 minutes before serving. This gives the flavors time to meld beautifully.
What do people put in cucumber salads?
In classic cucumber salads, you’ll often find vinegar, onions, and herbs. But for a more satisfying version, we love adding avocado, finely chopped broccoli, and a creamy lime dressing, just like in this creamy cucumber avocado broccoli salad.
How to keep creamy cucumber salad from getting watery?
To avoid excess water in your creamy cucumber avocado broccoli salad, use Persian or Japanese cucumbers and slice them thin. You can also pat them dry with a paper towel before mixing. Serve the salad fresh, or store the dressing separately until ready to eat.
What is the one ingredient upgrade for better cucumber salads that's already in your pantry?
Fresh lime zest is a game-changer. In this creamy cucumber avocado broccoli salad, it adds brightness and cuts through the richness of the avocado. Just a little zest can transform the entire dish!
Final Thoughts
This creamy cucumber avocado broccoli salad has everything we love in a go-to recipe: simple prep, fresh ingredients, and big flavor. Whether you make it as a quick lunch, a refreshing dinner side, or your new potluck favorite, it always delivers.
It’s one of those rare dishes that feels comforting yet energizing, thanks to its vibrant mix of textures and the zesty, creamy lime dressing. And with just a few everyday ingredients, it fits into almost any routine, from weekday lunches to sunny weekend spreads.
Craving more simple, delicious ideas like this creamy cucumber avocado broccoli salad? Head over to CookMinutes blog for dozens of quick, nutritious recipes you’ll actually want to cook again. And don’t forget to follow us on Facebook for daily food inspiration and tips from our kitchen to yours!
Creamy Cucumber Avocado Broccoli Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This creamy cucumber avocado broccoli salad is a refreshing and nutritious dish with crisp cucumbers, creamy avocado, crunchy broccoli, and a zesty lime dressing.
Ingredients
4–5 Persian cucumbers, thinly sliced
6–7 oz finely chopped broccoli florets
1 ripe avocado, cubed
1 handful fresh mint, chopped
1 handful fresh chives, chopped (or green onions)
2 tbsp roasted walnuts or pistachios
2 tbsp mayo
2 tbsp Greek yogurt
1 tbsp Dijon mustard
Zest of 1 lime
Juice of 2 limes
Generous pinch of salt
Instructions
Thinly slice the cucumbers and place in a bowl.
Finely chop broccoli and add to the cucumbers.
Cube avocado and gently fold in.
Add chopped mint and chives.
Add roasted walnuts or pistachios.
In a separate bowl, whisk mayo, yogurt, mustard, lime zest, juice, and salt.
Pour dressing over the salad and toss gently.
Serve immediately or chill for 10 minutes before serving.
Notes
For extra flavor, top with feta, sumac, or grilled protein of your choice. Store leftovers in the fridge for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 3g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg
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