Cucumber Broccoli Salad #vegetarian #salad

Reviving and light Broccoli plate of mixed greens pressed with new broccoli, cucumbers, pine nuts, mint, Greek yogurt, thus substantially more. It's an ideal side dish for a sweltering summer climate. Convey this broccoli serving of mixed greens with you to potlucks, picnics, or grill parties.

Any outing and grill party needs a new, vegetable side dish alongside ameliorating potato servings of mixed greens, pasta plates of mixed greens, and flame broiled meats. New, firm vegetables are an appreciated expansion to any mid year supper.

I adore this broccoli plate of mixed greens since it is stuffed with new, fresh broccoli and cucumbers. It's light, crunchy, and dressed with an invigorating mint enhanced Greek yogurt blend. Ideal blend of reviving fixings.

Ingredients

• 2 bunches of broccoli
• 1 medium cucumber
• 1/2 cup pine nuts
• 1/2 cup Feta cheese
• 1/4 cup diced green onion
• 1 tbs fresh dill weed minced
• 5 mint leaves minced

Dressing:

• 1/2 cup plain Greek yogurt
• 2 tbsp mayo
• 1 tbsp fresh lime juice
• 1/2 tsp sugar
• fresh cracked black pepper
• Salt

Instructions

1. Cut the broccoli florets from the stem and chop them into smaller pieces.
2. Slice the cucumber into straws.
3. In a large mixing bowl, combine broccoli, cucumber, Feta, pine nuts, green onion, dill weed, and mint. Stir until mixed together.
4. In a small bowl, whist together Greek yogurt, mayo, sugar, lime juice, salt, and pepper.
5. Mix the sauce into veggies until all veggies are evenly coated.
6. I recommend letting it sit in the fridge for a couple of hours before serving. Give it a quick mix and serve.

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