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Home » Lunch » Salad » Cucumber Broccoli Salad

Cucumber Broccoli Salad

Created: July 13, 2018 Updated: September 8, 2020 by Lyuba Brooke 32 Comments

15.9K shares
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Refreshing and light Broccoli salad packed with fresh broccoli, cucumbers, pine nuts, mint, Greek yogurt, and so much more. It’s a perfect side dish for a hot summer weather. Bring this broccoli salad with you to potlucks, picnics, or barbecue parties. 

Don’t forget to make some other outdoor party classic side dishes like potato salads and pasta salads. Southern Potato Salad is my favorite salad to make and Antipasto Pasta Salad is always a crowd pleaser. 

Easy Broccoli Salad in a bowl on a cutting board with a fork and lime

BROCCOLI SALAD

Any picnic and barbecue party needs to have a fresh, vegetable side dish along with comforting potato salads, pasta salads, and grilled meats. Fresh, crispy vegetables are a welcome addition to any summer meal. 

I love this broccoli salad because it is packed with fresh, crispy broccoli and cucumbers. It’s light, crunchy, and dressed with a refreshing mint flavored Greek yogurt mixture. Perfect combination of refreshing ingredients. 

Addition of Feta cheese satisfies the need for cheese and it feels the salad light at the same time. Feta also goes perfectly with the Greek yogurt dressing. 

You can make this salad right before the party or ahead of time. It’s great when it’s first made but even better after sitting in the fridge for a couple of hours. While sitting in the fridge, the flavors get a chance to marinade and enhance the flavors.

HOW TO MAKE BROCCOLI SALAD

To make broccoli salad, you can get a head of broccoli  and cut it yourself or get already cut up broccoli florets. I prefer to cut my florets fresh because I can choose a fresh head of broccoli and I know it will last longer in the refrigerator. 

Wash cucumber well and slice it julienne. Julienne cut basically means to cut the vegetables into thin strips. 

Combine broccoli, cucumber, pine nuts, green onions, and feta cheese in a large mixing bowl. In a separate bowl, whisk together Greek yogurt, minced mint, mayo, Greek yogurt, lime juice, sugar, salt, and pepper. Mix the dressing with the vegetables until completely incorporated. 

Ingredients in broccoli salad on a cutting board

CAN BROCCOLI SALAD BE MADE AHEAD OF TIME?

Absolutely, yes! I actually encourage broccoli salads be made at least 2 hours before serving. When broccoli is mixed with all other ingredients and dressing and sit for a couple of hours, it soaks up all the wonderful flavors and softens a little bit. 

Don’t make the broccoli salad more than about 12 hours ahead of time though. After that, the salad will start to get too softer and softer and broccoli will give out more liquid. 

How to make broccoli salad in a clear glass bowl

HOW TO STORE BROCCOLI SALAD

Store leftovers in a food storage container with a lid and keep it in the refrigerator. Leftover Broccoli Salad makes great side dish on busy weeknights.

It will keep in the fridge for 2-3 days before starting to get a too soft and broccoli and cucumber give out too much liquid. 

Make sure to use a clean spoon each time you take some out and close the lid back right away. The less exposure to air and bacteria, the longer it will keep.

Easy Broccoli Salad in a bowl

SOME MORE RECIPES TO TRY

Apple Walnut Broccoli Salad

Pear Apple Broccoli Salad

Strawberry Broccoli Salad

Avocado Corn Salad

Eight Layer Salad

Easy Pasta Salad

Easy Broccoli Salad in a bowl

If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!

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clear glass bowl filled with broccoli cucumber salad on wood cutting board resting on wooden table with fork and limes to the left and right

Cucumber Broccoli Salad

Refreshing and light Broccoli salad packed with fresh broccoli, cucumbers, pine nuts, mint, Greek yogurt, and so much more. Perfect summer side dish.
5 from 1 vote
Print Pin SaveSaved! Rate
Course: Salad, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cool and refrigerate:: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4 (Makes about 4 cups)
Calories: 343kcal
Author: Lyuba Brooke

Ingredients

  • 2 bunches of broccoli
  • 1 medium cucumber
  • 1/2 cup pine nuts
  • 1/2 cup Feta cheese
  • 1/4 cup diced green onion
  • 1 tbs fresh dill weed minced
  • 5 mint leaves minced

Dressing:

  • 1/2 cup plain Greek yogurt
  • 2 tbsp mayo
  • 1 tbsp fresh lime juice
  • 1/2 tsp sugar
  • fresh cracked black pepper
  • Salt

Instructions

  • Cut the broccoli florets from the stem and chop them into smaller pieces.
  • Slice the cucumber into straws.
  • In a large mixing bowl, combine broccoli, cucumber, Feta, pine nuts, green onion, dill weed, and mint. Stir until mixed together.
  • In a small bowl, whist together Greek yogurt, mayo, sugar, lime juice, salt, and pepper.
  • Mix the sauce into veggies until all veggies are evenly coated.
  • I recommend letting it sit in the fridge for a couple of hours before serving. Give it a quick mix and serve.

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 343kcal | Carbohydrates: 27g | Protein: 17g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 366mg | Potassium: 1228mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2145IU | Vitamin C: 276.3mg | Calcium: 284mg | Iron: 3.6mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Broccoli Salad collage

Originally published on Will Cook For Smiles on July 13, 2013. Updated May 22, 2019.

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

15.9K shares

Filed Under: BBQ, Healthy Dishes, Salad, Side Dishes, Vegetarian

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Nancy says

    March 21, 2023 at 9:10 pm

    5 stars
    This is such a refreshing salad!

    Reply
  2. Delores Hassan says

    July 28, 2019 at 2:15 pm

    Hi, Can I use mayonnaise instead of yogurt or sour cream? Also, if I omit the nuts and feta cheese would it change the taste of the salad?

    Love your recipes!

    Reply
    • LyubaB says

      August 1, 2019 at 10:55 am

      Hi, Delores! You could substitute mayonnaise it will slightly change the flavor but I believe would still be okay. It would change the taste of the salad if you didn’t add pin nuts and feta cheese, You could try a different cheese and nut, let me know how you like it!

      Reply
  3. Faye says

    May 20, 2014 at 7:59 pm

    This sounded sooo good until I saw the dill. ( not a fan) Any ideas for an alternative? Thanks. 🙂

    Reply
    • lyuba says

      May 20, 2014 at 8:03 pm

      Hi there! You can use other herbs if you don’t like dill weed. Try cilantro, it has a great fresh flavor.

      Reply
  4. Tre' says

    August 18, 2013 at 11:27 pm

    I had fresh cucumber & broccoli from the garden of a friend whom I was house-sitting for…. this recipe made the most of the two garden flavors and added a “cool” touch to them. I substituted flavored yogurt (pomegranate Tilamook already in the fridge) , bottled dill weed, and Mozzarella for Feta (I added a bit more salt to make up for the loss of salt from Feta). It tasted amazing even though I didn’t have; onions, mint or pine nuts. Worked much better for the bitter cucumber skins associated to the variety planted (don’t skin your veggies people; that is where the vitamins are!) then a typical vinegar/oil dressing. Thank you Lyuba!

    Reply
    • lyuba says

      August 22, 2013 at 1:48 pm

      I’m so glad you liked it. This sounds great version and I must try it!

      Reply
  5. Kristen Duke says

    July 24, 2013 at 9:43 pm

    I love broccoli and this sounds like a delicious salad! Pinning this to try out soon!

    Reply
    • lyuba says

      July 25, 2013 at 8:35 pm

      Thanks so much, Kristen!

      Reply
  6. Nici says

    July 24, 2013 at 11:58 am

    This salad made my mouth water! I am featuring you today from last week’s All Things Thursday Blog Hop #2. I hope you’ll link up your greatness again tonight! Have a super day!
    Blessings,
    Nici

    Reply
    • lyuba says

      July 24, 2013 at 1:50 pm

      Thank you so much, Nici!

      Reply
  7. Cairns Attractions says

    July 22, 2013 at 9:09 pm

    I’m truly enjoying the design and layout of your site. It’s a very easy on the eyes which
    makes it much more pleasant for me to come here and visit more often.

    Did you hire out a developer to create your theme?
    Superb work!

    Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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