ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Broccoli Carpaccio with Broccoli Stalk Salad

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 40 mins
Total time 40 mins
Yield Serves 6 (serving size: about 4 slices broccoli, 4 slices avocado, and 2/3 cup salad)
Cohen makes great use of broccoli stalks in a riff on carpaccio, which is traditionally a dish of thinly sliced raw meat. This standout salad won us over at the taste-testing table, earning our highest rating. You can use a mandoline to make easy work of slicing the broccoli thinly and evenly.


  • Carpaccio:
  • 3 tablespoons chopped fresh Thai basil
  • 1 teaspoon minced peeled fresh ginger
  • 1 teaspoon minced garlic
  • 1 red bird's eye chile pepper, minced (or red serrano chile)
  • 3 large broccoli stalks (about 9 ounces)
  • 3 tablespoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • 2 ripe peeled avocados, cut into 1/8-inch slices
  • Salad:
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups peeled, matchstick-cut broccoli stalks
  • 2 cups gourmet salad greens
  • 1/4 cup thinly sliced red onion

Nutrition Information

  • calories 144
  • fat 12.1 g
  • satfat 1.7 g
  • monofat 8.2 g
  • polyfat 1.5 g
  • protein 2.3 g
  • carbohydrate 9.6 g
  • fiber 5.3 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 176 mg
  • calcium 22 mg

How to Make It

  1. To prepare carpaccio, combine first 4 ingredients. Peel and slice 3 broccoli stalks into 2 x 1 x 1-inch rectangles, squaring off their sides. Slice broccoli lengthwise into 1/4-inch planks. Combine broccoli planks, 3 tablespoons juice, and 1/4 teaspoon salt. Arrange broccoli planks and avocado slices on 6 plates; sprinkle with basil mixture.

  2. To prepare salad, combine olive oil, 1 tablespoon juice, 1/4 teaspoon salt, and pepper in a large bowl, stirring with a whisk. Add 2 cups matchstick-cut broccoli stalks, salad greens, and onion; toss to coat. Divide salad evenly among plates.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Dirt Candy, New York City