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Shaved Broccoli Stalk Salad with Lime

Photo: Randy Mayor; Styling: Cindy Barr


Yield Serves 2 (serving size: 1 cup)
"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.


  • 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

Nutrition 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

How to Make It

  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.

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.