Chopped Cauliflower Broccoli Salad with Creamy Avocado Dressing

peasandcrayons.com

subheading: FOR THE SALAD:

1.5 cups chopped broccoli

2 cups chopped cauliflower

1 cup cooked corn (fresh, canned, or steamed from frozen)

15 oz canned chickpeas drained rinsed

½ bell pepper, chopped

⅓ cup chopped red onion or to taste

2 TBSP chopped green onion

garnish with fresh parsley for an optional topping

subheading: FOR THE DRESSING:

1.5 ripe avocado

½ cup mayo

1 TBSP lemon juice (extra to taste)

1 clove garlic, minced

½ tsp Worcestershire Sauce

¼ tsp sea salt

⅛ tsp black pepper

Note: Ingredients may have been altered from the original.

Directions at peasandcrayons.com

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