Featuring a tasty medley of broccoli, cauliflower, corn, and chickpeas, this chopped cauliflower broccoli salad with creamy avocado dressing is ready to rock your portable lunch game. Perfect for parties, potlucks, picnics, and a tasty on-the-go lunch!
More importantly, happy salad weather!!! (those exclamation points are my jazz hands, spirit fingers, and happy dance all rolled into one BTW)
I’m super pumped to spend the next two seasons salad-ing my face off! Though I often opt to serve salads as a side dish, I’ve been known to down a big bowl all on it’s own for lunch. This is usually followed by a pat on the back and a mental note that I just saved myself enough calories for a much needed glass of wine at dinner or something hopelessly covered in chocolate. Usually both. I’m nothing if not predictable 😀
With this salad the post-veggie-faceplant reward is almost completely unnecessary because it’s SO GOOD!
Flavor packed and deliciously crunchy, this chopped broccoli salad is a great way to break out of a salad rut. Toss the leafy greens aside and chop these hearty veggies into a bowl full of yum, complete with a finger-licking avocado dressing that is sure to become a new staple in your kitchen. Flavor-wise it reminds me a lot of a macaroni salad, without the pesky carbs.
As an added bonus, this gorgeous green dressing keeps up to 4 days in the fridge and actually *STAYS* green when you seal it up nice and tight.
Cue avocado-shaped confetti!