Broccoli Stalk Salad

broccoli stalk salad easy recipe best food waste

If broccoli is past it’s prime, use it to make Broccoli Stalk Salad from “Waste Free Kitchen Handbook” by Dana Gunders.

Who would have thought you could turn broccoli stalks into a delicious salad? But you can. It’s a great way to save a tasty ingredients from the compost pile or garbage can. Before cutting the broccoli stalks into thin ribbons, use a vegetable peeler or paring knife to remove the tough skin. From “Waste Free Kitchen Handbook” by Dana Gunders (Chronicle Books, 2015). This recipe appeared with a March 2016 story by Raleigh food writer Debbie Moose on how to reduce food waste: “Tips on How to Avoid Food Waste.”

1/4 cup extra-virgin olive oil

3 tablespoons red wine vinegar, white wine vinegar or cider vinegar

2 teaspoons honey

1/2 teaspoon kosher salt

Freshly ground black pepper

4 large broccoli stalks (not the florets), shaved with a vegetable peeler or very thinly sliced (see Note)

1 carrot, shaved into long, thin strips with a vegetable peeler

1/4 to 1/2 cup thinly sliced red onion

1/2 to 1 avocado, cut into 1/8-inch slices

Small fresh basil, cilantro or parsley eaves for garnish (optional)

In a small bowl, whisk together the olive oil, vinegar, honey and salt. Season with pepper. Measure out 2 tablespoons of dressing and set aside.

In a medium bowl, combine the broccoli, carrot, onion and remaining dressing. Let sit for 30 minutes at room temperature to allow the broccoli to soften. Taste and adjust the seasoning with a little more vinegar, salt and pepper, if desired.

Mound the salad on plates, top with the avocado and drizzle with the reserved 2 tablespoons dressing. Garnish with fresh herb leaves, if desired, before serving.

Yield: 4-6 servings

[gpp_icon type=”summary”] Broccoli Stalk Salad

 

broccoli stalk salad easy recipe best food waste

Broccoli Stalk Salad from “Waste Free Kitchen Handbook” by Dana Gunders.