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 minutesminutes
Total Time 15 minutesminutes
Servings 8servings
Calories 240kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
FOR THE SALAD:
1.5cupschopped broccoli
2cupschopped cauliflower
1cupcooked corn(fresh, canned, or steamed from frozen)
15ozcanned chickpeasdrained + rinsed
½bell pepper, chopped
⅓cupchopped red onionor to taste
2TBSPchopped green onion
garnish with fresh parsley for an optional topping
FOR THE DRESSING:
1.5ripe avocado*
½cupquality mayo
1TBSPlemon juice(extra to taste)
1clovegarlic, minced
½tspWorcestershire Sauce
¼tspsea salt
⅛tspblack pepper
Instructions
Wash and chop your veggies and toss 'em all together!
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.
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!
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.
Enjoy!
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!