Chopped Cauliflower Broccoli Salad with Avocado Dressing

Chopped Cauliflower Broccoli Salad with Creamy Avocado Dressing

Yeilds: 6-8 servings

This springtime salad is party perfect and fit for a crowd or the week!



  • 1.5 cups chopped broccoli
  • 2 cups chopped cauliflower
  • 1 cup corn (cooked fresh, canned, or steamed from frozen)
  • 1 can (15 oz) chickpeas, drained + rinsed
  • 1/2 bell pepper (any color!) chopped
  • 1/4-1/3 cup chopped purple onion, add to taste
  • 2 TBSP chopped green onion
  • garnish with fresh parsley, optional


  • 1  1/2 ripe avocado
  • 1/2 cup plain Greek Yogurt
  • 2 Tbls lemon juice
  • 1 Tbls. minced garlic
  • 1/2 tsp Worcestershire Sauce
  • 2 tsp sea salt
  • 2 tsp black pepper


  1. Wash and chop your veggies and toss ’em all together!
  2. For the corn, steam or sauté if using fresh or frozen. If using canned, simply drain and rise. I opted for frozen corn and lightly steamed.
  3. Next toss all your dressing ingredients in a food processor and blend until perfectly smooth and creamy. A blender or immersion blender may also be used with great results!
  4. 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 refrigerated in an airtight container for up to 4 days.
  5. Enjoy!


If you store the salad for the week and the veggies absorb all the dressing simply add a few Tbls of lemon juice and/or Greek Yogurt and blend until creamy again.