In the spirit of solving food waste, this recipe uses broccoli stalks (the ones you normally chop off and throw away) as the base for this delish and nutritious salad. It’s important to trim the woody outer skin away to get to the tender inside of the stem.  Personally I recommend sautéing the sliced mushroom before including them in the salad in order to release their nutritional value.   Thanks to



3 Broccoli stalks

3 medium carrots

1 large cremini mushroom

¼ C. red onion

¼ C. fresh cilantro, loosely packed

Broccoli floret, finely chopped for garnish

Zest and juice of half lemon, preferably Meyer Lemon

1 tsp. Olive Oil

¼ tsp. poppy seeds

1/8 tsp. freshly ground black pepper



Chop the broccoli stalks off the florets and trim a small slice off the base of the broccoli stalk.

Using a vegetable peeler, trim away the woody outer layer of the stalk

Shave the tender inside of the broccoli stem into long ribbons.  Put in a bowl

Peel the carrots into long ribbons and add to the broccoli ribbons

Roughly chop the cilantro and toss in the bowl

For the dressing: Zest the lemon into a small bowl and set aside

Mix remaining ingredients into a separate small bowl and drizzle onto the veggies in the bowl. Toss to combine

Spoon the salad onto serving plates and garnish with lemon zest and broccoli floret.

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