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Monday, March 11, 2013

Broccoli Carpaccio: Reinventing the Salad

Inspired by a Cooking Light recipe, I modified a Broccoli Carpaccio recipe. Carpaccio is traditionally a thinly sliced raw beef appetizer.  This version substitutes broccoli for beef (let's be honest - we'd all rather eat raw broccoli than raw beef).   I love the idea of vegetable sides and salads that go beyond leafy greens.  Don't get me wrong, I love my leafy greens, but they can grow a bit monotonous.  It takes about 15 minutes to assemble and should be served immediately so the avocado doesn't brown.  It can be made in advance, but wait to add the avocado, and top with the dressing until ready to serve.  Hope you enjoy the variety of flavors, colors and textures of this salad.

Broccoli Carpaccio Salad


4 cups matchstick carrots or carrot shreds
1 cup spring greens salad mix or mixed leaf lettuce
3 broccoli stalks, peeled and thinly sliced

1 avocado, sliced thin

2 Tbsp. lime juice
3 Tbsp. olive oil
1 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 tsp. onion powder
2 tsp. fresh, minced ginger
1/4 tsp. chili paste or 2 dashes hot sauce
2 Tbsp. fresh, chopped basil

Directions: To assemble salad, layer the matchstick carrots, the spring greens, the thinly sliced broccoli stalks (a mandolin works well to slice the stalks lengthwise), and top with the avocado slices.
Combine all dressing ingredients and pour over the salad. Serve immediately.

Serving Size: Makes 12 3/4-cup servings.

Number of Servings: 12

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 91.2
  • Total Fat: 6.3 g
    • Monounsaturated: 3.9 g 
  • Cholesterol: 0.0 mg
  • Sodium: 136.9 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 3.8 g
  • Protein: 2.2 g 

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