Broccoli Crunch Salad

This Broccoli Crunch Salad is creamy, crisp, and quietly bold. Just add everything to a jar, shake well, and enjoy — fresh, quick, and full of texture.

Course Salad

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 297kcal

Author Julia Maz

Ingredients

For the salad

1 ½ cups broccoli florets small pieces
½ medium cucumber sliced into rounds
½ medium avocado diced
2 tbsp cilantro chopped
1 green onion sliced
3 tbsp roasted pistachios

For the dressing

6 tbsp vegan sour cream
1 tbsp peanut butter
1 tsp sriracha
1 tbsp rice vinegar
2 tbsp lime juice
½ tsp salt
1 tsp Dijon mustard

Instructions

Add the broccoli florets, cucumber rounds, diced avocado, chopped cilantro, green onion, and pistachios to a large jar.
1 ½ cups broccoli florets, ½ medium cucumber, ½ medium avocado, 2 tbsp cilantro, 1 green onion, 3 tbsp roasted pistachios
In a small bowl, whisk together the sour cream, peanut butter, sriracha, rice vinegar, lime juice, salt, and Dijon until smooth.
6 tbsp vegan sour cream, 1 tbsp peanut butter, 1 tsp sriracha, 1 tbsp rice vinegar, 2 tbsp lime juice, ½ tsp salt, 1 tsp Dijon mustard
Pour the dressing into the jar, seal it tightly, and shake well to combine. Serve straight from the jar or transfer to a bowl.

Video

Notes

🔀 Recipe Variations

🌰 Switch the nuts – Cashews, almonds, or sunflower seeds all work.
🍊 Try a citrus twist – Swap lime for lemon or orange juice.
🧄 Add garlic – A pinch of garlic powder blends beautifully into the dressing.
🥕 More veg? – Add shredded carrot or finely chopped bell pepper.
🌱 Skip the heat – Omit sriracha for a milder, kid-friendly version.

🫙 Storage & Meal Prep

🧊 Storage:

Keep leftovers in the fridge in a sealed jar for up to 2 days. The avocado might darken a bit, but it will still taste lovely.

🔥 Meal prep tip:

For best texture, add the avocado just before serving — or pack it separately if prepping ahead.

Nutrition