Cut the broccoli florets from the stem and chop them into smaller pieces.
Slice the cucumber into straws. (You can choose to peel the cucumber and scoop out the seeds if you wish.)
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
Storing: Store your leftovers in an airtight container in the refrigerator. Leftover cucumber broccoli salad makes a great side dish on busy weeknights! It will keep in the fridge for 2-3 days before starting to get too soft and release too much moisture.