Broccoli Cucumber Salad

A refreshing summer salad that comes together in a single mixing bowl in a matter of minutes!

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Keyword 15 minute recipe, big salad, creamy vegan salad, cucumber salad, quick meals, quick plant based recipe, quick recipe, quick recipes, quick salad, quick vegan recipe, quickies, summer salad, summer vegan recipe

Prep Time 15

Total Time 15

Servings

Calories 331.2

Author carleigh

Equipment

Large mixing bowl
Cutting board
Sharp knife

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

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.

Nutrition