Here’s a fact that might blow your mind – broccoli has 1.5 times as much vitamin C as a navel orange, gram for gram. Isn’t that amazing? It is also one of the most protein-rich vegetables, is high in fiber, calcium, iron, and vitamin K, and is chock full of phytochemicals and antioxidants. On top of all that, it contains compounds that are thought to protect against cancer. Having recently had a cancer scare, this last accolade was the most important to me. I immediately started working out ways to get more broccoli (and other cruciferous vegetables) into my diet, and I came up with this avocado broccoli stem salad.
I don’t know about you, but I’ve been throwing away broccoli stems for years. I know it is a terrible waste, but I just didn’t know what to do with them. So when Imperfect Produce sent me this broccoli stem salad recipe by Almonds and Asana I was excited. I got straight into the kitchen to start experimenting. Inspired by that recipe, I combined broccoli stems and avocado with cilantro, fresh lime juice, apple cider vinegar, olive oil, and seasonings. The result was a deliciously crisp and refreshing salad that makes the perfect snack or side dish. One serving (half the recipe) contains 340% of your daily vitamin C, 25% of your daily fiber and potassium, and 16% of your daily iron needs. Not bad for a simple salad that can be thrown together in 10 minutes. I’d love some more broccoli stem recipe ideas. How do you prepare your broccoli stems? Please ket me know in the comments.
- 3 broccoli stems
- 1 medium avocado
- 2 tbsp chopped cilantro
- Juice of ½ lime
- 1 tsp apple cider vinegar
- ½ tsp olive oil
- Salt and pepper to taste
- Pinch cayenne (optional)
- Peel the tough outer layer from the broccoli stems.
- Slice the peeled stems into coins.
- Peel and dice the avocado.
- In a bowl, add the broccoli stems, avocado, chopped cilantro, lime juice, vinegar, oil, salt, pepper, and cayenne (if using).
- Gently stir the ingredients together being careful not to mash the avocado.
- Serve and enjoy.