Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

Amanda Cohen
Recipe by Cooking Light January 2013

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 6 (serving size: about 4 slices broccoli, 4 slices avocado, and 2/3 cup salad)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Chef'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 www.choosemyplate.gov.

Source

Dirt Candy, New York City

Nutrition Facts

144 calories; fat 12.1g; saturated fat 1.7g; mono fat 8.2g; poly fat 1.5g; protein 2.3g; carbohydrates 9.6g; fiber 5.3g; iron 0.8mg; sodium 176mg; calcium 22mg.
Advertisement
Advertisement