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!

Chopped Cauliflower Broccoli Salad with Creamy Avocado Dressing

This sassy salad is party perfect and fit for a crowd! Making it on a smaller scale? See blog post below for a halved recipe that serves 2-4.

Course Side Dish
Cuisine American
Keyword Cauliflower Broccoli Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 240 kcal
Author Jenn Laughlin - Peas and Crayons



  • 1.5 cups chopped broccoli
  • 2 cups chopped cauliflower
  • 1 cup cooked corn (fresh, canned, or steamed from frozen)
  • 15 oz canned chickpeas drained + rinsed
  • 1/2 bell pepper, chopped
  • 1/3 cup chopped red onion or to taste
  • 2 TBSP chopped green onion
  • garnish with fresh parsley for an optional topping


  • 1.5 ripe avocado*
  • 1/2 cup quality mayo
  • 1 TBSP lemon juice (extra to taste)
  • 1 clove garlic, minced
  • 1/2 tsp Worcestershire Sauce
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper


  1. Wash and chop your veggies and toss 'em all together!
  2. For the corn, steam or sauté if using fresh or frozen. If using canned, simply drain and rise. I opted for frozen corn + lightly steamed.
  3. Next toss all your dressing ingredients in a food processor and blend until perfectly smooth and creamy. Feel free to add any extra salt/pepper/spices to taste. A blender or immersion blender may also be used with great results!
  4. Toss your veggies in about 1/4 of the dressing adding extra as desired. You may want a little, or a lot! The dressing keeps marvelously refridgerated in an airtight container for up to 4 days.
  5. Enjoy!

Recipe Notes

* save the remaining avocado to top on your salad or save it for a snack! I face planted into mine with a sprinkle of sea salt and a spoon.

Making it for later? You totally can! I like to keep my chopped veggies and avocado dressing in separate containers in the fridge and combine before serving. 

Leftovers? I didn't know how they'd hold up once mixed the following day but I loved the leftovers here! Since the veggies soaked up the dressing partially, I just added a bit more before diving back in. Easy peasy!

See post below for special diets and swaps, including a tasty vegan version of the dressing!

Nutrition Facts
Chopped Cauliflower Broccoli Salad with Creamy Avocado Dressing
Amount Per Serving
Calories 240 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 330mg14%
Potassium 460mg13%
Carbohydrates 18g6%
Fiber 6g25%
Sugar 2g2%
Protein 5g10%
Vitamin A 475IU10%
Vitamin C 44.1mg53%
Calcium 39mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.