Low Carb Broccoli Cucumber Salad

If you’re craving a crisp, refreshing salad that’s light on carbs but heavy on flavor, this Low Carb Broccoli Cucumber Salad is calling your name. Imagine the satisfying crunch of fresh broccoli florets and cucumber slices, complemented by the nutty pop of pine nuts and the creamy tang of feta and Greek yogurt. Every bite is a harmony of textures and bright, zesty flavors that wake up your taste buds. Trust me, this one’s a total crowd-pleaser, perfect for lunch, dinner, or even a potluck—it’s simple, fresh, and downright addictive.

Recipe Origin:
This salad comes from a love of healthy, vibrant dishes that are easy to throw together. Inspired by Mediterranean flavors and light, refreshing textures, it’s designed for anyone who wants a low-carb, nutrient-packed side or a standalone snack that never feels boring.

Kitchen Tools You’ll Need:

• Large mixing bowl
• Whisk or fork
• Knife and cutting board
• Small bowl for dressing

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Why You’ll Love Low Carb Broccoli Cucumber Salad
This salad isn’t just about mixing ingredients—it’s about creating a fresh, vibrant dish that makes your meals feel a little brighter. Here’s why it’s a favorite:

Versatile: Perfect for meal prep, weeknight dinners, or as a fresh side at summer barbecues. Its crunchy texture and creamy dressing make it a standout addition to any table.

Budget-Friendly: Made with simple, everyday ingredients, this salad proves that you don’t need fancy items to make a flavorful dish.

Quick and Easy: In less than 15 minutes, you can have this salad ready to enjoy. No roasting, no complicated steps—just chop, mix, and serve.

Customizable: Adjust the tanginess with more lime juice, swap pine nuts for walnuts or almonds, or switch feta for goat cheese if you like a creamier flavor.

Crowd-Pleasing: Kids and adults alike love this salad. It’s colorful, fresh, and satisfying, hitting all the right flavor notes without feeling heavy.

Chef’s Pro Tips for Perfect Results:

• Finely chop the broccoli to make it easier to eat raw and to better absorb the dressing.
• Toast pine nuts lightly for a richer, nuttier flavor.
• Use Greek yogurt for creaminess without adding extra carbs.
• Mix the salad gently to avoid bruising the cucumber slices.

Ingredients in Low Carb Broccoli Cucumber Salad
Here’s the magic of this salad—it’s made with fresh, simple ingredients, but the combination is anything but ordinary:

Broccoli Florets: Finely chopped for a tender yet crisp base. Their earthy flavor pairs perfectly with the creamy dressing.

English Cucumber: Adds a refreshing crunch and balances the richness of the dressing and feta.

Pine Nuts: Provide a nutty, crunchy contrast that keeps each bite interesting.

Feta Cheese: Salty and tangy, feta melts slightly into the dressing, adding creaminess and depth.

Green Onions: Fresh and slightly pungent, they lift the flavors and add a pop of color.

Mayonnaise and Greek Yogurt: Creamy and tangy, these combine to make a luscious dressing that clings to every piece of broccoli and cucumber.

Lime Juice: Brightens the salad with zesty freshness, giving it a subtle citrus kick.

Dijon Mustard: Adds a hint of sharpness and depth to the dressing.

Minced Garlic: Pungent and aromatic, it enhances all the other flavors without overpowering them.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions
Let’s dive into the steps to create this fresh, flavorful salad:

Preheat Your Equipment: No cooking required here, but make sure your bowl is clean and dry for the best mixing results.

Prepare Vegetables: Finely chop the broccoli florets and slice the cucumber. This ensures every bite is crisp and easy to eat.

Toast Pine Nuts: Optional but recommended. Lightly toast the pine nuts in a dry pan until golden brown to enhance their nutty flavor.

Make the Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, Dijon mustard, and minced garlic until smooth and creamy. Taste and adjust seasoning as needed.

Combine Ingredients: In a large mixing bowl, add the chopped broccoli, cucumber, pine nuts, feta, and green onions. Pour the dressing over the salad. Gently toss to coat everything evenly without bruising the veggies.

Finishing Touches: Taste and adjust the seasoning with salt, pepper, or more lime juice if desired.

Serve and Enjoy: This salad can be served immediately for a crisp texture or chilled for a bit to allow the flavors to meld together. Either way, it’s a refreshing, light, and satisfying dish.

Nutrition Facts
Servings: 4
Calories per serving: 180

Preparation Time
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

How to Serve Low Carb Broccoli Cucumber Salad
This salad shines on its own, but here are a few serving suggestions:

With Grilled Proteins: Pair with chicken, fish, or shrimp for a light, healthy meal.

As a Side Dish: Perfect alongside sandwiches, wraps, or main courses at lunch or dinner.

At Potlucks: Its fresh flavors and vibrant colors make it a hit at gatherings.

Meal Prep-Friendly: Portion into containers for grab-and-go lunches.

Presentation matters too! Serve in a clear bowl to showcase the bright green broccoli and cucumber with the creamy dressing and white feta sprinkled on top.

Make-Ahead and Storage Tips

• Mix the dressing separately if storing for more than a few hours to keep the vegetables crisp.
• Store leftovers in an airtight container in the fridge for up to 2 days.
• Add nuts or cheese just before serving to maintain texture.

Variations to Try:

• Substitute pine nuts with slivered almonds or sunflower seeds.
• Swap feta for goat cheese or blue cheese for different flavor profiles.
• Add chopped bell peppers or cherry tomatoes for extra color and freshness.

Additional Tips

• Prep Ahead: Chop veggies the night before and store in a sealed container.
• Adjust Flavors: Add extra lime juice or Dijon mustard to tweak tanginess.
• Dietary Adjustments: Use dairy-free yogurt or mayo for vegan options.
• Double the Batch: Easy to scale up for larger gatherings.

FAQ Section

Q1: Can I make this salad ahead of time?
A1: Yes, prep the vegetables in advance and mix with dressing just before serving for maximum freshness.

Q2: Can I substitute the Greek yogurt?
A2: You can use sour cream or plain yogurt, though Greek yogurt gives the best creaminess and tang.

Q3: How long will leftovers last?
A3: Stored in an airtight container, it lasts up to 2 days in the fridge.

Q4: Can I add other vegetables?
A4: Absolutely! Bell peppers, cherry tomatoes, or shredded carrots work beautifully.

Q5: Can I make this salad vegan?
A5: Yes, swap feta for a vegan cheese and use plant-based yogurt and mayonnaise.

Q6: How can I make it more crunchy?
A6: Toast the pine nuts lightly and serve immediately after tossing with dressing.

Q7: Can I add protein to make it a main dish?
A7: Definitely! Grilled chicken, shrimp, or chickpeas turn this into a satisfying meal.

Q8: How do I prevent the salad from becoming soggy?
A8: Keep the dressing separate until ready to serve, especially if preparing ahead.

Q9: Can I use bottled lime juice instead of fresh?
A9: Yes, but fresh lime juice gives the best brightness and flavor.

Q10: Can I double the recipe?
A10: Yes, just scale all ingredients proportionally. Perfect for larger meals or gatherings.

Conclusion
This Low Carb Broccoli Cucumber Salad is crisp, refreshing, and packed with flavor. Its combination of crunchy vegetables, nutty pine nuts, creamy feta, and zesty dressing makes it a perfect addition to any meal. Quick to prepare, versatile, and utterly satisfying, it’s a salad that will keep you coming back for more. Whether it’s a solo lunch, a family dinner side, or part of a party spread, this dish is a simple, delicious way to enjoy fresh, wholesome ingredients. You’ll love how easy it is to make, how bright it looks on the plate, and how incredible it tastes in every bite.

Low Carb Broccoli Cucumber Salad Recipe