Creamy Cucumber Avocado Broccoli Salad

INGREDIENTS:

Salad Base:

• 3 Japanese cucumbers (thinly sliced) **Our cucumbers are not 'Japanese' but start with 3 cukes or a handful of pickles and see if it needs more. If you don't have more cukes, add a little extra broccoli to soak up dressing!

• 6–8 oz of fresh broccoli (finely chopped)

• 1 avocado (cubed)

• 1 large handful fresh mint (finely chopped)

• 1 large handful fresh chives (finely chopped, or sub with 2 green onions/scallions)

• 2 tbsp roasted walnuts or pistachios (chopped, for crunch)
  

Creamy Garlic-Lime Dressing:

• 2 tbsp mayonnaise

• 2 tbsp plain Greek yogurt

• 1 tbsp Dijon mustard

• Juice of 2 limes

• Zest of 1 lime

• 1–2 garlic cloves (minced)

• 1 generous pinch of salt
  

INSTRUCTIONS: 1. Prep the Veggies: Place the thinly sliced cucumbers, finely chopped broccoli, and cubed avocado into a large bowl, deli container, or mason jar.

2. Add Herbs and Nuts: Toss in the chopped mint, chives, and toasted walnuts or pistachios.

3. Make the Dressing: In a small bowl or a separate jar, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lime juice, lime zest, minced garlic, and salt until smooth.

4. Toss to Coat: Pour the dressing over your salad. Seal the container with a lid and give it a thorough shake, or gently toss everything together in your bowl until completely coated.

5. Serve: Garnish with feta, sumac, or extra nuts, and enjoy immediately.