Broccoli Cauliflower Cucumber Salad
Broccoli Cauliflower Cucumber Salad also called Spring Salad (by me). It reminds me of spring when everything is blooming and it seems like the whole world is just green with all the bushes, flowers and trees.
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This salad is so easy to make, so simple and only 7 ingredients with dressing if you count the salt. You can make it ahead of time and dress just before you’re ready to serve it.
It saves nicely in the fridge for days and doesn’t create any off flavors like many salads do. The texture and the flavor of this salad work together so well. That crunch is just waiting to happen.
In my little family, I’m the only one who eats this salad. My husband is not a big fan of broccoli and cauliflower and I’m not even going to say anything about kids. However, both of these ingredients are really healthy and good for your body.
I like to cut the broccoli and cauliflower down to smaller florets so the pieces fit nicely in my mouth :D. There is something about little florets; the salad looks more elegant and I think it’s even more polite to eat it this way instead of having your mouth overflowing with giant broccoli and cauliflower florets in front of the guests! 🙂
Broccoli Cauliflower Cucumber Salad Ingredients:
- 2 medium broccoli heads
- 1 medium cauliflower head
- 4 medium cucumbers (or 1 large English cucumber)
- 3 green onions
- 1 pack dill (0.66 oz)
- Marzetti simply dressed ranch (or Litehouse) to taste
- pinch of salt – or to taste
How to Make Broccoli Cauliflower Salad:
1. Wash all vegetables & paper towel pat dry. Cut 2 medium broccoli heads into small florets and transfer to a large bowl. Cut 1 medium cauliflower head into small florets similar in size to broccoli and add to the bowl with broccoli. Dispose the cauliflower leaves. Cut 4 medium cucumbers into half and then slice onto a benriner mandolin into the bowl with salad. (make cucumber slices 2-3 mm in thickness). Finely chop 3 green onions and 1 pack dill.
Stir the ingredients in the bowl with a tablespoon until mixed well. Add Marzetti Simply Dressed ranch or Litehouse brand and a pinch of salt or to taste to the salad before serving. Refrigerate dressing-free salad until ready to serve. Enjoy!!
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More Fresh Salad Recipes to Explore:
- Cabbage Pepper Salad
- Cabbage Carrot Pepper Salad
- Green Cabbage Cucumber Salad
- Tomato and Cucumber Salad
Broccoli Cauliflower Cucumber Salad
Ingredients
- 2 medium broccoli heads
- 1 medium cauliflower head
- 4 medium cucumbers, or 1 large English cucumber
- 3 green onions
- 1 pack dill, 0.66 oz
- Marzetti simply dressed ranch, or Litehouse to taste
- pinch of salt – or to taste
Instructions
- Wash all vegetables & paper towel pat dry. Cut 2 medium broccoli heads into small florets and transfer to a large bowl. Cut 1 medium cauliflower head into small florets similar in size to broccoli and add to the bowl with broccoli. Dispose the cauliflower leaves. Cut 4 medium cucumbers into half and then slice onto a benriner mandolin into the bowl with salad. (make cucumber slices 2-3 mm in thickness). Finely chop 3 green onions and 1 pack dill. Stir the ingredients in the bowl with a tablespoon until mixed well. Add Marzetti Simply Dressed ranch or Litehouse brand and a pinch of salt or to taste to the salad before serving. Refrigerate dressing-free salad until ready to serve. Enjoy!!
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Nata says:
This salad is really good. I made it two times already and making it again for family Easter dinner. It became our go-to broccoli salad for different occasions.
Olga in the Kitchen says:
Sounds like you found a new favorite. So glad you’re enjoying this salad, Nata!
Jillian says:
In the past, I would always steam the broccoli for salads, but for Easter I decided to try your way (crunchy). It was magnificent. My family told me to never steam broccoli again and use your recipe from now on 🙂 Everyone loved the crunch and it was so fresh.
Olga in the Kitchen says:
Thanks Jillian for such a nice review! I agree with you, crunchy all the way!!!
Laurie says:
My family loved this salad. We love broccoli and in the past saw recipes where you have to cook the broccoli and cauliflower and no one liked it that way. It like gave some extra unappetizing aroma. Making it your way, it’s fresh, it’s crunchy and just heavenly. Thank you for such great recipe!
Olga in the Kitchen says:
You’re welcome Laurie! My family just won’t eat the cooked version of it either. The crunchy fresh veggies are way more delicious!:)
Nikki says:
This salad is great! But, you must blanch the broccoli and cauliflower!
Olga in the Kitchen says:
Nikki, you can if you want to but in my family no one ever ate broccoli and cauliflower prepared that way. We tried it once and the salad went to waste because it was too mushy, had this interesting smell and everyone disliked that it was blanched. We like crunchy salads. They taste fresh and have that fresh aroma! I cut the broccoli and cauliflower into very small (maybe 1cm diameter) pieces and it works just great!?