A crisp, creamy salad that balances cool cucumber, buttery avocado, and tender broccoli makes a great light lunch or side dish. This Cucumber Avocado Broccoli Salad is bright, easy, and ready in minutes. It tastes fresh with a hint of lemon, has a mix of crunchy and silky textures, and smells clean and zesty. You’ll love how simple ingredients come together into a satisfying bite.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 3 minutes (to steam broccoli)
- Total Time: 13 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 280 kcal
- Protein: 4 g
- Carbohydrates: 15 g
- Fat: 24 g
- Fiber: 8 g
- Sugar: 3 g
- Sodium: 220 mg
Why Make This Cucumber Avocado Broccoli Salad
This salad is fast, healthy, and full of texture. The cucumber adds cool crunch, the avocado adds creamy richness, and the broccoli brings a mild, earthy bite. The lemon-olive oil dressing brightens every ingredient. It’s great when you want a light meal, a fresh side for grilled dishes, or a make-ahead option for a quick lunch. The flavors are simple but satisfying.
How to Make Cucumber Avocado Broccoli Salad
Make it in a few steps: prep the vegetables, steam the broccoli briefly to keep it bright and tender-crisp, whisk a lemony dressing, and toss gently so the avocado holds its shape. Serve right away for the best texture and color.
Ingredients:
- 1 cucumber, diced
- 1 avocado, diced
- 1 cup broccoli florets, steamed
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Directions:
Step 1: Preparation
Wash the cucumber and broccoli. Dice the cucumber and avocado into bite-sized pieces. Thinly slice the red onion. Prepare a small bowl for the dressing. Handle the avocado gently to avoid mashing — use a sharp knife and a spoon to release the pieces.
Step 2: Mixing
In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt, and a few grinds of black pepper until the dressing looks smooth and glossy. Taste and adjust salt or lemon as needed.
Step 3: Cooking
Steam the broccoli florets for about 2–3 minutes until they are bright green and just tender. Use a steaming basket or microwave them with a splash of water and cover. Drain and cool slightly so they do not wilt the other ingredients.
Step 4: Finishing
In a large bowl, combine the diced cucumber, avocado, steamed broccoli, and red onion. Pour the dressing over the salad and toss gently to coat. Serve immediately to keep the avocado fresh and the broccoli crisp.
How to Serve Cucumber Avocado Broccoli Salad
Serve this salad chilled or at room temperature. It pairs well with grilled fish, chicken, or tofu. Put it on top of mixed greens for more volume. Add toasted bread or crackers on the side for a light lunch. For a picnic, serve in a shallow bowl so the avocado and dressing stay fresh.
How to Store Cucumber Avocado Broccoli Salad
- Short term: Store in an airtight container in the refrigerator for up to 24 hours. Avocado browns over time, so eat the salad the same day for best color and texture.
- Make-ahead tip: Keep the dressing in a separate jar and store the vegetables in another container. Toss together just before serving. This keeps the salad fresher for 2–3 days for the vegetables, though assembled avocado still best within 24 hours.
- Do not freeze the salad. Freezing will ruin the avocado texture.
Expert Tips for Perfect Cucumber Avocado Broccoli Salad
- Pick a ripe but firm avocado. It should yield slightly to gentle pressure. Overripe avocado will mash when tossed.
- Steam broccoli just until bright green and tender-crisp. Overcooking makes it mushy and dulls the color.
- Add lemon juice right away to avocado pieces to slow browning and add brightness.
- Cut vegetables to similar sizes so every bite has a balance of textures.
- Taste and season at the end. A little extra lemon or salt can lift the whole salad.
- For extra crunch, add toasted sunflower seeds or sliced almonds just before serving.
Delicious Variations
- Mediterranean: Add crumbled feta, chopped cherry tomatoes, and chopped parsley.
- Creamy herb: Stir 2 tablespoons plain Greek yogurt or sour cream into the dressing for a richer texture.
- Protein boost: Stir in shredded rotisserie chicken, canned tuna, or cooked chickpeas.
- Spicy kick: Add a pinch of red pepper flakes or a teaspoon of harissa to the dressing.
- Nutty crunch: Mix in toasted walnuts or pepitas for texture and flavor.
Frequently Asked Questions
Q: Can I use raw broccoli instead of steamed?
A: Yes. Raw broccoli adds more crunch and a stronger flavor. Chop it finely or shave it thin for a more pleasant texture if you skip steaming.
Q: How can I prevent the avocado from turning brown?
A: Toss the avocado with lemon juice and assemble the salad just before serving. Store-bought anti-browning treatments work too, but lemon is simple and tasty.
Q: Can I make this salad ahead for lunch?
A: Prep the vegetables and dressing separately. Store them in airtight containers and combine within 24 hours. Assembled salad is best eaten the same day.
Q: What can I use instead of olive oil?
A: Light-tasting oils like avocado oil or a mild grapeseed oil work well. For a creamier dressing, mix in some plain yogurt.
Q: Is this salad vegan and gluten-free?
A: As written, the salad is both vegan and gluten-free. Add-ins like feta or yogurt will change that, so choose alternatives to keep it vegan.
Q: How do I scale the recipe for more people?
A: Multiply the ingredients by the number of servings you need. Keep the dressing ratio about 2 tablespoons oil to 1 tablespoon lemon per 2 servings and adjust to taste.
Conclusion
This Cucumber Avocado Broccoli Salad is quick, fresh, and satisfying. It brings bright lemon flavor, creamy avocado, and crisp vegetables to your table in minutes. If you enjoy this simple combo and want more crisp-and-creamy cucumber-avocado ideas, check out Cucumber Avocado Salad {Crisp & Creamy!} – Spend with Pennies. Give this salad a try and tweak it to make it yours—small changes make big flavor improvements.
Print
Cucumber Avocado Broccoli Salad
- Total Time: 13 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
A crisp, creamy salad featuring cool cucumber, buttery avocado, and tender broccoli, dressed in a zesty lemon olive oil dressing.
Ingredients
- 1 cucumber, diced
- 1 avocado, diced
- 1 cup broccoli florets, steamed
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prep the vegetables: wash and dice the cucumber and avocado. Thinly slice the red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until smooth.
- Steam broccoli florets for 2-3 minutes until bright and tender.
- Combine cucumber, avocado, steamed broccoli, and red onion in a large bowl. Pour dressing over and toss gently to coat. Serve immediately.
Notes
Best to serve immediately for optimal texture. Store dressing and veggies separately for make-ahead prep.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Raw/Steaming
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg
