• Liz Talley - Urban Graze

Broccoli Stalk Ribbon Salad

Broccoli stalks are so sweet and delicious, you should never throw them away!

Chop and add to salads or soups— or try this lovely peeling trick and create a fresh, light salad.

And don’t forget the leaves, which are full of intense broccoli flavor and super nutrients!

1 broccoli stalk, shaved lengthwise into ribbons (either a mandoline or a carrot peeler work well)

Leaves from the broccoli stalk

1 Tbsp. sunflower or olive oil

1-2 tsp. lime juice (depending on how citrusy you like it)

2-4 Tbsp. crumbled feta

Salt and pepper

Lightly combine the broccoli ribbons and leaves. Whisk the oil and lime juice and gently toss into salad. Place on serving plates and sprinkle with feta, salt and pepper to your taste.

*Note: if you want to have more greens in or under the salad, add any rough cut leafy greens or baby-sized brassica greens (up the quantity of dressing if you do this).

Recipe created or adapted by Liz Talley, Urban Graze

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