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Broccoli Salad
Refreshing broccoli salad with creamy avocado, crisp cucumber, and protein-rich boiled eggs. Perfect for picnics, potlucks, or a healthy lunch!
Course
Salad
Cuisine
western
Keyword
broccoli, broccoli salad
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
67
kcal
Author
Corrie
Ingredients
2
cups
of broccoli florets
1
ripe avocado
diced
1
cucumber
sliced
3
boiled eggs
sliced
Dressing: 3 tablespoons olive oil
2 tablespoons lemon juice, salt, and pepper to taste
Instructions
In a large mixing bowl, combine the broccoli florets, diced avocado, and sliced cucumber.
In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper to form the dressing.
Pour the dressing over the salad and toss gently to coat everything evenly.
Top the salad with the sliced boiled eggs.
Refrigerate for at least 30 minutes before serving.
Notes
To keep the avocado from browning, toss it in a bit of lemon juice before adding it to the salad.
Make sure to use fresh broccoli for the best taste and texture.
For a bit of extra flavor, you can add chopped fresh herbs like parsley or dill.
To hard boil eggs perfectly, start them in cold water, bring to a boil, then cover and remove from heat for 10 minutes.
Chill the salad for at least 30 minutes before serving to meld flavors together.
Nutrition
Calories:
67
kcal
|
Carbohydrates:
2
g
|
Protein:
5
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
140
mg
|
Sodium:
48
mg
|
Potassium:
149
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
249
IU
|
Vitamin C:
2
mg
|
Calcium:
29
mg
|
Iron:
1
mg