Chopped Cauliflower Broccoli Salad with Creamy Avocado Dressing
User Reviews
4.9
Chopped Cauliflower Broccoli Salad with Creamy Avocado Dressing
Description
Chopped Cauliflower Broccoli Salad with Creamy Avocado Dressing blends chopped broccoli and cauliflower with corn, chickpeas, bell pepper, and onions for varied textures and flavors. The veggies are combined and tossed with a dressing prepared by blending ripe avocado with mayonnaise, lemon juice, minced garlic, Worcestershire sauce, salt, and pepper until smooth and creamy. The dressing adds richness and brightness balancing the crisp vegetables.
The salad has a fresh crunch from the cruciferous vegetables and sweetness from corn, complemented by the creamy avocado-based dressing which binds the salad together well. This recipe emphasizes fresh preparation and balanced flavors without complicated seasonings.
Serving the salad fresh enhances the avocado's vibrant taste, but leftovers keep well if the salad and dressing are stored separately and combined before serving. The dressing can be made ahead and refrigerated up to four days, allowing flexibility in meal planning.
A practical tip is to save some avocado for additional topping or snacking. When mixed ahead, adding extra dressing before serving may revive any absorbed moisture and enhance flavor.
Ingredients
FOR THE SALAD:
- 1.5 cups broccoli chopped
- 2 cups cauliflower chopped
- 1 cup corn fresh, canned, or steamed from frozen, cooked
- 15 oz chickpeas drained + rinsed, canned
- ½ bell pepper chopped
- ⅓ cup onion or to taste, red, chopped
- 2 TBSP green onion chopped
- parsley fresh, for garnish, optional topping
FOR THE DRESSING:
- 1.5 avocado ripe
- ½ cup mayonnaise quality
- 1 TBSP lemon juice (extra to taste)
- 1 clove garlic minced
- ½ tsp Worcestershire sauce
- ¼ tsp salt sea salt
- ⅛ tsp black pepper
Instructions
- Wash and chop your veggies and toss 'em all together!
- For the corn, steam or sauté if using fresh or frozen. If using canned, simply drain and rise. I opted for frozen corn + lightly steamed.
- Next toss all your dressing ingredients in a food processor and blend until perfectly smooth and creamy. Feel free to add any extra salt/pepper/spices to taste. A blender or immersion blender may also be used with great results!
- Toss your veggies in about 1/4 of the dressing adding extra as desired. You may want a little, or a lot! The dressing keeps marvelously refridgerated in an airtight container for up to 4 days.
- Enjoy!
Notes
- Keep chopped vegetables and avocado dressing stored separately to maintain freshness before serving.
- Leftover salad can be refreshed by stirring in additional dressing to restore creaminess.
- The avocado dressing blends mayonnaise, lemon juice, garlic, and Worcestershire sauce, providing a smooth texture and balanced flavor.
- Dressing stores well in an airtight container in the refrigerator for up to four days.
- Saving extra avocado to eat on the side or as a topping is recommended for added texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 330mg | 14% |
| Potassium | 460mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 44.1mg | 49% |
| Calcium | 39mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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