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!

Ingredients

FOR THE SALAD:

  • 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

FOR THE DRESSING:

  • 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

Directions:

  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!

Notes:

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.