Broccoli salad’s are having their moments recently and in the best way possible. We are chopping up our raw broccoli into bite-size pieces (it’s so much easier to tolerate) and tossing it with other crunchy things to make one hearty fiberous deli salad that elevated the classic bacon, broccoli, and mayo salad. This Southwest-version combines corn, red pepper, broccoli, toasted walnuts, and cucumber with a delicious avocado salsa that just elevates. Add in your favorite crumbly cheese for an added effect like feta, queso fresco, or even parmesan cheese. The opportunities are endless and the flavors are impactful. Stay tuned for more about this one.

This salad is flavorful as heck! The most addicting quality about it is these crunchy vegetable components toss with this creamy spiced dressing. It takes all the goodness of a classic broccoli salad and turns it up.

It starts with mostly chopping your veggies. Your cucumbers, peppers, broccoli, onion, cilantro, and even walnuts. For my corn I do use corn on the cob when it’s on sale. It adds to the refreshing bite from the pepper and cucumber.

Next step is to blend the dressing together. You don’t need a strong blender to this and you can even do it by hand if necessary. Smash up your avocado with yogurt, chopped tomatillos, jalapeño, and cilantro with lime juice, honey, salt and pepper. It should taste salty, savory, and slightly sweet.

Wait until you’re serving the salad to combine the veggies with the dressing because it will leach some water out of the pepper and cucumber. Even though this salad does get slightly watery as it sits, just drain off the excess and enjoy the next day. This salad pairs great at taco night as a light side dish or even at a backyard bbq with burgers and hot dogs. Try adding cheese or crunchy tortilla strips to amp up the crunch. You can even make this as a lunch salad with chicken or black beans.

Hope you try this one out! I know you’re gonna love it!