This broccoli cucumber salad is crisp, creamy, and herb-packed with fresh dill, mint, and a tangy Greek yogurt dressing. Perfect for potlucks, light lunches, or refreshing side dishes.
2 bunches of broccoli
1 medium cucumber
1/2 cup pine nuts
1/2 cup Feta cheese
1/4 cup diced green onion
1 tbsp fresh dill weed, minced
5 mint leaves, minced
Dressing:
1/2 cup plain Greek yogurt
2 tbsp mayo
1 tbsp fresh lime juice
1/2 tsp sugar
Fresh cracked black pepper
Salt to taste
1. Cut the broccoli florets from the stem and chop them into small pieces.
2. Slice the cucumber into thin straws (peel and seed if desired).
3. In a large bowl, combine broccoli, cucumber, Feta, pine nuts, green onion, dill, and mint.
4. In a small bowl, whisk together Greek yogurt, mayo, lime juice, sugar, salt, and pepper.
5. Pour dressing over the salad and mix until everything is evenly coated.
6. Refrigerate for at least 2 hours to let flavors meld.
7. Stir before serving and enjoy chilled.
You can toast the pine nuts lightly in a skillet for added flavor.
Swap Feta with a dairy-free alternative to make it vegan.
Stores well in an airtight container for up to 3 days in the fridge.
Find it online: https://www.healthylola.com/broccoli-cucumber-salad/