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
- Diet: Vegetarian
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