Shaved Broccoli Stalk Salad with Lime

Shaved Broccoli Stalk Salad with Lime Recipe
Photo: Randy Mayor; Styling: Cindy Barr


"One of the few vegetables my kids will eat is broccoli," Duggan says, "so I found new ways to use it." Sodium reflects 1/8 teaspoon kosher salt.


Serves 2 (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 143
Fat 11.2 g
Satfat 3.8 g
Monofat 5.8 g
Polyfat 1 g
Protein 6.1 g
Carbohydrate 7.2 g
Fiber 3.5 g
Cholesterol 17 mg
Iron 1.2 mg
Sodium 360 mg
Calcium 149 mg


Leaves and stalks from 1 bunch broccoli (about 3 stalks), cut into batons
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons fresh lime juice
Kosher salt and black pepper
1/4 cup crumbled cotija or feta cheese


1. Place the broccoli batons flat on a cutting board, then use a sharp vegetable peeler to shave the broccoli into paper-thin strips.

2. Place the shaved broccoli and leaves in a medium bowl and toss with the olive oil, lime juice, and salt and pepper to taste. Gently fold in the cheese and serve immediately.

Tara Duggan,

Reprinted with permission from Root-to-Stalk Cooking: The Art of Using the Whole Vegetable, by Tara Duggan, copyright 2013. Published by Ten Speed Press, a division of Random House, Inc.,

Cooking Light

January 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note