Cucumber Avocado Broccoli Salad for a Refreshing Summer Bite

Enjoy this Cucumber Avocado Broccoli Salad, a refreshing dish perfect for summer gatherings that is both gluten-free and vegetarian.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Fresh Cucumbers Sliced into bite-sized pieces
2 medium Ripe Avocados Mashed
1 cup Broccoli Florets Fresh or lightly steamed

For the Dressing

1/2 cup Full-Fat Sour Cream Can substitute with low-fat sour cream
2 tablespoons Fresh Lemon Juice Freshly squeezed

For Garnishing

2 tablespoons Dill or Parsley Chopped, optional
to taste Salt and Pepper

Equipment

Mixing bowl
knife
Spatula

Method

Basic Instructions

Wash fresh cucumbers and broccoli under cool running water. Slice cucumbers and cut broccoli into small florets.
Scoop out ripe avocados, mash them with a fork until slightly chunky.
Combine sour cream and lemon juice in a bowl, whisk until smooth.
Fold cucumbers and broccoli into the mashed avocado. Pour the dressing over the mix and fold together.
Add chopped dill or parsley and season with salt and pepper to taste.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 3gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 150mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 50mgCalcium: 40mgIron: 1mg

Notes

Best served chilled. Add dressing just before serving to maintain freshness.

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