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Thinly slice 4–5 Persian cucumbers (or 3 Japanese cucumbers) into half moons, coins, or sticks.
Add the cucumbers to a large bowl or mason jar or deli container.
Add 8oz of finely chopped broccoli.
Add 1 cubed avocado, a large handful of chopped mint and chives.
Toss in 2 tablespoons of roasted walnuts or pistachios for crunch.
Make the creamy garlic lime dressing: mix 2 tbsp mayo, 2 tbsp Greek yogurt, 1 tbsp Dijon mustard, zest of 1 lime, juice of 2 limes, 1–2 minced garlic cloves, and a generous pinch of salt.
Pour the dressing over the veggies.
Shake it all up or gently toss until coated.
Top with feta, more herbs, extra nuts, or a dusting of sumac if desired.