A fresh, creamy salad of broccoli, cucumber, and avocado tossed in a tangy, flavorful yogurt dressing.
Ingredients
2 cups broccoli florets, lightly blanched and cooled
1 medium cucumber, thinly sliced
1 ripe avocado, cubed
1/4 cup red onion, finely chopped
2 tablespoons fresh dill, chopped
1/2 cup Greek yogurt
2 teaspoons fresh lemon juice
1 teaspoon olive oil
1 clove garlic, minced
1 teaspoon honey or maple syrup
Salt and freshly ground black pepper, to taste
Optional: 1/4 cup toasted sunflower seeds or slivered almonds
Optional: 1/4 cup crumbled feta cheese
Instructions
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Blanch broccoli 2–3 minutes, cool in ice water, and drain.
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Slice cucumber, dice avocado, and finely chop red onion.
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Whisk Greek yogurt, lemon juice, olive oil, garlic, and honey/maple syrup; season with salt and pepper.
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Combine broccoli, cucumber, avocado, red onion, and dill; fold in dressing gently.
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Add optional seeds or feta and chill 10 minutes before serving.