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Chopped cauliflower broccoli salad
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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 240kcal
Author Jenn Laughlin - Peas and Crayons

Ingredients

FOR THE SALAD:

  • 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
  • ½ bell pepper, chopped
  • ⅓ cup chopped red onion or to taste
  • 2 TBSP chopped green onion
  • garnish with fresh parsley for an optional topping

FOR THE DRESSING:

  • 1.5 ripe avocado*
  • ½ cup quality mayo
  • 1 TBSP lemon juice (extra to taste)
  • 1 clove garlic, minced
  • ½ tsp Worcestershire Sauce
  • ¼ tsp sea salt
  • ⅛ tsp black 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!

Nutrition

Calories: 240kcal | Carbohydrates: 18g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 330mg | Potassium: 460mg | Fiber: 6g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 44.1mg | Calcium: 39mg | Iron: 1.2mg
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