Featuring a tasty medley of broccoli, cauliflower, corn, and chickpeas, this choppedcauliflowerbroccoli salad with creamy avocado dressing is ready to rock your portable lunch game. Perfect for parties, potlucks, picnics, and a tasty on-the-go lunch!
Happy Spring!
More importantly, happy salad weather!!! (those exclamation points are my jazz hands, spirit fingers, and happy dance all rolled into one BTW)
I’m super pumped to spend the next two seasons salad-ing my face off!Though I often opt to serve salads asa side dish, I’ve been known to down a big bowl all on it’s own for lunch. This is usually followed by a pat on the back and a mental note that I just saved myself enough calories for a much needed glass of wine at dinner or something hopelessly covered in chocolate. Usually both. I’m nothing if not predictable ?
With this salad the post-veggie-faceplant reward is almost completely unnecessary because it’s SO GOOD!
Flavor packed and deliciously crunchy, this chopped broccoli salad is a great way to break out of a salad rut. Toss the leafy greens aside and chop these hearty veggies into a bowl full of yum, complete with a finger-licking avocado dressing that is sure to become a new staple in your kitchen. Flavor-wise it reminds me a lot of a macaroni salad, without the pesky carbs.
As an added bonus, this gorgeous green dressing keeps up to 4 days in the fridge and actually *STAYS* green when you seal it up nice and tight.
Cue avocado-shaped confetti!
Chopped Cauliflower Broccoli Salad with Creamy Avocado Dressing AND CHICKPEAS
This sassy salad is perfect for all your Spring and Summer parties, potlucks, barbecues and picnics! Pair it with your favorite protein or enjoy all on it’s own for a veggie-packed lunch that’s healthy and delicious!
Thanks to the dreamy, creamy dressing the veggies step up the plate and channel their inner macaroni salad. Seriously! It’s like broccoli and macaroni salad hybrid with all of the flavor and none of the starchy pasta. I didn’t originally set out to accomplish this but MAN I love the results!
Nutrition Facts above are an estimate gathered using an online recipe nutrition calculator. Adjust as needed.
special diets and swaps
This ChoppedCauliflower Broccoli Salad is crazy versatile and can be tweaked to fit your lifestyle!
To make it vegan, use your favorite variety of vegan mayo and use THIS vegan avocado dill dressing <– so good!
As written, this salad is gluten-free and dairy-free.
Make this salad paleo + Whole30 friendly by skipping the chickpeas and corn. Extra broccoli and cauliflower can be added in their place if you’d like.
Chopped Cauliflower Broccoli Salad with Creamy Avocado Dressing
This sassy salad is party perfect and fit for a crowd! Making it on a smaller scale? See blog post below for a halved recipe that serves 2-4.
4.89 from 44 votes
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Course: Side Dish
Cuisine: American
Keyword: Cauliflower Broccoli Salad
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 8 servings
Author: Jenn Laughlin – Peas and Crayons
Ingredients
FOR THE SALAD:
- 1.5 cups chopped broccoli
- 2 cups chopped cauliflower
- 1 cup cooked corn (fresh, canned, or steamed from frozen)
- 15 oz canned chickpeas drained + rinsed
- ½ bell pepper, chopped
- ⅓ cup chopped red onion or to taste
- 2 TBSP chopped green onion
- garnish with fresh parsley for an optional topping
FOR THE DRESSING:
- 1.5 ripe avocado*
- ½ cup quality mayo
- 1 TBSP lemon juice (extra to taste)
- 1 clove garlic, minced
- ½ tsp Worcestershire Sauce
- ¼ tsp sea salt
- ⅛ tsp black pepper
Instructions
Wash and chop your veggies and toss ’em all together!
For the corn, steam or sauté if using fresh or frozen. If using canned, simply drain and rise. I opted for frozen corn + lightly steamed.
Next toss all your dressing ingredients in afood processorand blend until perfectly smooth and creamy. Feel free to add any extra salt/pepper/spices to taste. A blender orimmersion blendermay also be used with great results!
Toss your veggies in about 1/4 of thedressing adding extra as desired. You may want a little, or a lot! The dressing keeps marvelously refridgerated in an airtight container for up to 4 days.
Enjoy!
Notes
* save the remaining avocado to top on your salad or save it for a snack! I face planted into mine with a sprinkle of sea salt and a spoon.
Making itfor later? You totally can! I like to keep my chopped veggies and avocado dressing in separate containers in the fridge and combine before serving.
Leftovers? I didn’t know how they’d hold up once mixed the following day but I loved the leftovers here! Since the veggies soaked up the dressing partially, I just added a bit more before diving back in. Easy peasy!
See post below for special diets and swaps, including a tasty vegan version of the dressing!
Nutrition
Calories: 240kcal, Carbohydrates: 18g, Protein: 5g, Fat: 17g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 330mg, Potassium: 460mg, Fiber: 6g, Sugar: 2g, Vitamin A: 475IU, Vitamin C: 44.1mg, Calcium: 39mg, Iron: 1.2mg
Did You Make This Recipe? Leave a Comment and Rating!
small batch salad measurements for 2-4 people:
FOR THE SALAD:
- 3/4 cup chopped broccoli
- 3/4 cup chopped cauliflower
- 1/2 cup corn (cooked fresh, canned, or steamed from frozen)
- 1/2 can (15 oz) chickpeas, drained + rinsed
- 1/4 bell pepper (any color!) chopped
- 2-3 TBSP chopped red onion
- 1 TBSP chopped green onion
- garnish with fresh parsley, optional
FOR THE DRESSING:
- 1 ripe avocado*
- 1/4 cup quality mayo
- 1/2 TBSP lemon juice, extra to taste
- 1 small/medium clove garlic, minced
- 1/4 tsp Worcestershire Sauce
- small pinch sea salt + black pepper, to taste
If you get a chance to try this tasty chopped Cauliflower Broccoli Salad, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
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