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Avocado Broccoli Cucumber Salad with Pistachio Yogurt

Creamy avocado, crisp cucumber and finely chopped broccoli come together under a tangy yogurt and mustard dressing with crunchy pistachios. The salad is fresh, quick and satisfying, with enough texture to serve as a light lunch or a bright side for roasted meat or fish.

Creamy avocado, crisp cucumber and finely chopped broccoli come together under a tangy yogurt and mustard dressing with crunchy pistachios. The salad is fresh, quick and satisfying, with enough texture to serve as a light lunch or a bright side for roasted meat or fish.

What you'll need.

  • 2 avocados, sliced
  • 2 cucumbers, sliced
  • 250 g broccoli, finely chopped
  • 50 g pistachios, chopped
  • 3 tbsp yogurt
  • 1 tsp mustard
  • Salt and freshly ground black pepper, to taste

How to make it.

  1. Slice the avocados and cucumbers into bite-size pieces.
  2. Chop the broccoli finely, including the tender part of the stem.
  3. Combine the avocado, cucumber and broccoli in a serving bowl.
  4. Mix the chopped pistachios, yogurt, mustard, salt and pepper.
  5. Spoon the dressing over the salad, toss gently and serve.

My tips.

Cut the broccoli small so it stays crisp but is pleasant to eat raw. For a nut-free version, use toasted pumpkin seeds.

Good to know.

Can I blanch the broccoli?
Yes. Blanch it briefly, cool completely and dry well.

Can I make the dressing ahead?
Yes. Refrigerate it for up to two days.

How do I keep the avocado fresh?
Add it just before serving and toss with a little lemon juice.

Prep 15 min · Cook 0 min · Total 15 min · Serves 4

Nutrition.

~290 kcal · Protein 9 g · Fat 21 g · Carbs 21 g (approximate, calculated automatically)

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