Serves 1
Directions
- 1Start by thinly slicing 4–5 Persian cucumbers (or 3 Japanese cucumbers) into half moons, coins, or sticks.
- 2Add the cucumbers to a bowl or jar.
- 3Add 6-7 ounces of finely chopped broccoli to the jar.
- 4Add 1 cubed avocado, a large handful of finely chopped fresh mint and chives (or 2 green onions/scallions if chives are unavailable).
- 5Add 2 tablespoons of roasted walnuts or pistachios for crunch.
- 6Prepare the dressing by mixing 2 tbsp mayo, 2 tbsp Greek yogurt, 1 tbsp dijon mustard, the zest of a lime, 1-2 minced garlic cloves, the juice of 2 limes, and a generous pinch of salt.
- 7Pour the dressing over the vegetables.
- 8Close the lid and give it a good shake, or just toss it gently in the bowl.
- 9Finish with desired toppings like a protein of choice, feta, more walnuts, fresh herbs, and a dusting of sumac.
Ingredients
- 4 -5 Persian cucumbers
- 6 ounces finely chopped broccoli
- 1 cubed avocado
- 1 large handful finely chopped fresh mint
- 1 large handful finely chopped chives
- 2 tablespoons roasted walnuts or pistachios
- 2 tablespoons mayo
- 2 tablespoons Greek yogurt
- 1 tablespoon dijon mustard
- 1 lime lime zest
- 1 -2 minced garlic cloves
- 2 limes lime juice
- 1 generous pinch salt
Equipment
bowljar
Tips
- Thinly slice cucumbers so they can soak up the flavors.
- Finely chop broccoli to avoid big bits in each bite.
- This salad can be customized with grilled chicken, grilled shrimp, roasted chickpeas, feta, more walnuts, fresh herbs, or a dusting of sumac.
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