4.9 from 129 votes
Chopped Cauliflower Broccoli Salad with Creamy Avocado Dressing
This sassy salad is party perfect and fit for a crowd! Making it on a smaller scale? See blog post below for a halved recipe that serves 2-4.
Prep Time
15 mins
Total Time
15 mins
Servings: 8 servings
Calories: 240 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
FOR THE SALAD:
- 1.5 cups chopped broccoli
- 2 cups chopped cauliflower
- 1 cup cooked corn (fresh, canned, or steamed from frozen)
- 15 oz canned chickpeas drained + rinsed
- ½ bell pepper, chopped
- ⅓ cup chopped red onion or to taste
- 2 TBSP chopped green onion
- garnish with fresh parsley for an optional topping
FOR THE DRESSING:
- 1.5 ripe avocado*
- ½ cup quality mayo
- 1 TBSP lemon juice (extra to taste)
- 1 clove garlic, minced
- ½ tsp Worcestershire sauce
- ¼ tsp 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!
Cup of Yum
Notes
- * save the remaining avocado to top on your salad or save it for a snack! I face planted into mine with a sprinkle of sea salt and a spoon.
- Making it for later? You totally can! I like to keep my chopped veggies and avocado dressing in separate containers in the fridge and combine before serving.
- Leftovers? I didn't know how they'd hold up once mixed the following day but I loved the leftovers here! Since the veggies soaked up the dressing partially, I just added a bit more before diving back in. Easy peasy!
- See post below for special diets and swaps, including a tasty vegan version of the dressing!
Nutrition Information
Calories
240kcal
(12%)
Carbohydrates
18g
(6%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Cholesterol
5mg
(2%)
Sodium
330mg
(14%)
Potassium
460mg
(13%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Vitamin A
475IU
(10%)
Vitamin C
44.1mg
(49%)
Calcium
39mg
(4%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 240
% 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.