Chopped Cauliflower Broccoli Salad with Creamy Avocado Dressing
April 12, 2019
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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.
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
1/2 bell pepper, chopped
1/3 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*
1/2 cup quality mayo
1 TBSP lemon juice (extra to taste)
1 clove garlic, minced
1/2 tsp Worcestershire Sauce
1/4 tsp sea salt
1/8 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 a food processor and blend until perfectly smooth and creamy. Feel free to add any extra salt/pepper/spices to taste. A blender or immersion blender may also be used with great results!
FULL RECIPE