Broccoli Cucumber Salad
If you’re looking for something crisp, creamy, and packed with seasonal flavors, this broccoli cucumber salad is going to be your new favorite this summer. It comes together in minutes, making it perfect for barbecues, picnics, meal prep, or an easy weekday lunch.
Why You’ll Love This Recipe
- No cooking required: just chop, toss, and serve. Better yet, everything comes together in one bowl which means fewer dishes to wash.
- This broccoli cucumber salad is a texture bonanza! Crunchy veggies, soft beans, pistachios and a creamy vegan yogurt dressing make an amazing combo.
- Perfect for meal prep, since the broccoli stays crisp for days. You can also easily pre-chop and assemble before you eat.
- Protein-packed thanks to white beans, making it satisfying enough for lunch.
- Easy to bring to picnics and potlucks because it travels well.
Key Ingredients
- Broccoli is the crunchy base of the salad. If you’ve never tried raw broccoli, you’re in for a treat!
- Persian cucumbers add freshness and a crisp bite without making the salad watery.
- White beans make the salad more filling while adding a softer texture into the mix.
- Fresh mint and chives brighten the entire dish with fresh, herby flavors.
- Vegan yogurt creates a light, creamy dressing that complements the fresh ingredients.
Hack It!
- Swap the white beans for chickpeas, butter beans, or edamame. You can also use two different types, if you’re feeling fancy.
- Use walnuts, almonds, sunflower seeds, or pumpkin seeds instead of pistachios. Really, anything with an earthy flavor and a bit of crunch is great.
- No vegan feta? Leave it out or add diced avocado for extra creaminess.
- Not a fan of raw broccoli? Microwave the florets for 30 seconds before adding them to the salad.
- This recipe yields 2-3 portions depending on the serving size. It works well as a side dish as well as a main on a cool day.
How to Make Broccoli Cucumber Salad
Step 1: Prep your ingredients. In a bowl or large jar, combine the broccoli, cucumber, white beans, pistachios, vegan feta, chives and mint.
Step 2: Now, to that same bowl or jar, add the yogurt, maple syrup, olive oil, lemon, salt and pepper.
Step 3: Stir the salad until evenly mixed, or shake in the jar until everything is combined. Taste and adjust seasoning (lemon, salt and pepper) as needed.
Step 4: Best enjoyed immediately, but it will keep in the fridge for a couple of days.
Frequently Asked Questions
Yes! It can be prepared several hours ahead and actually tastes even better once the dressing has had time to soak into the broccoli. However, I would advise to eat it within a couple of days.
Store in an airtight container in the refrigerator for up to 3 days. Alternatively, prep the ingredients and mix right before you enjoy this broccoli cucumber salad.
No! Some people don’t know this, but raw broccoli is perfectly edible, super crunchy and delicious.
Absolutely. If using a large cucumber, you may want to remove some of the seeds first. One regular cucumber would be enough.
More Plant-Based Salads
- Street Corn Bowls
- Herby Ranch Couscous Salad
- Peanut Pasta Salad
- Shredded Tofu Salad
- Spicy Pasta Salad
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The Recipe: Broccoli Cucumber Salad
Ingredients
- 1 head broccoli, chopped into florets
- 3 Persian cucumbers, sliced
- ½ cup white beans, drained and rinsed
- 1 handful pistachios or walnuts, crushed
- 1 handful vegan feta
- 1 handful fresh mint, chopped
- ½ cup chives, finely chopped
For the dressing
- 2 heaping tablespoons vegan yogurt, unsweetened
- ½ teaspoon maple syrup
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt, to taste
- Pepper
Equipment
- Large mixing bowl
Instructions
- In a bowl or large jar, combine the broccoli, cucumber, white beans, pistachios, vegan feta, chives and mint.
- Now, to that same bowl or jar, add the yogurt, maple syrup, olive oil, lemon, salt and pepper. Stir the salad until evenly mixed, or shake in the jar until everything is combined. Best enjoyed immediately, but it will keep in the fridge for a couple of days.
Notes
- Swap the white beans for chickpeas, butter beans, or edamame. You can also use two different types, if you’re feeling fancy.
- Use walnuts, almonds, sunflower seeds, or pumpkin seeds instead of pistachios. Really, anything with an earthy flavor and a bit of crunch is great.
- No vegan feta? Leave it out or add diced avocado for extra creaminess.
- Not a fan of raw broccoli? Microwave the florets for 30 seconds before adding them to the salad.
- This recipe yields 2-3 portions depending on the serving size. It works well as a side dish as well as a main on a cool day.
