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.

Yield:

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

Ingredients

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

Preparation

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.

Note:

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
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