Broccoli Carpaccio with Broccoli Stalk Salad

Photo: Johnny Autry; Styling: Cindy Barr

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.

Yield: Serves 6 (serving size: about 4 slices broccoli, 4 slices avocado, and 2/3 cup salad)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 40 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 144
  • Fat: 12.1g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 8.2g
  • Polyunsaturated fat: 1.5g
  • Protein: 2.3g
  • Carbohydrate: 9.6g
  • Fiber: 5.3g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 176mg
  • Calcium: 22mg

Ingredients

  • 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

Preparation

  1. 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. 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.
Note:

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 www.choosemyplate.gov.

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