Cucumber Broccoli Salad Recipe

green broccoli salad with cucumber nuts and feta in a white bowl.

5 from 6 votes

Refreshing and light broccoli salad packed with fresh broccoli, cucumbers, pine nuts, feta cheese, mint, Greek yogurt, and so much more. It's like a creamy cucumber salad and broccoli salad put together with a little extra something!

Prep Time15

Chill and refrigerate2

Total Time2 15

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free

Servings: (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. (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.

Video

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.

Nutrition