Broccoli, Celery and Radish Salad

Recipe

Salad
Broccoli, Celery and Radish Salad

Primary Media

White plate topped with mixed greens, thinly sliced radishes, and shaved Parmesan cheese

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

5
Servings
10min
Prep
30min
Total

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Description

Turn radish and celery leaves and broccoli peels into a tasty salad. Let nothing go to waste!

Recipe Tags

Servings and Ingredients

Ingredients
Serves 5
QuantityIngredientAdd
Lemon-Honey Vinaigrette
1 tsp. lemon zest
2 tbsp. Fresh lemon juice
2 tbsp. Hy-Vee honey
1 tbsp. Hy-Vee Select apple cider vinegar
¼ tsp. Hy-Vee kosher sea salt
⅛ tsp. Hy-Vee ground black pepper
¼ c. Hy-Vee Select olive oil
Salad
3 lbs. fresh broccoli
6 medium radishes with tops
1 bunch(es) celery with leaves
2 c. arugula
1 ½ oz. Parmigiano-Reggiano cheese

Things To Grab

  • Small bowl
  • Whisk
  • Vegetable peeler

Directions

  1. Prepare Lemon-Honey Vinaigrette: Whisk together lemon zest, lemon juice, honey, apple cider vinegar, salt, and pepper in a small bowl. Slowly whisk in olive oil; cover and refrigerate until ready to serve.

  2. Cut florets from broccoli; reserve for another use. Peel tough outer later of broccoli with a vegetable peeler; discard peels. Cut ribbons of broccoli from tender interior of stalks; transfer to a large bowl.
  3. Trim radish leaves and thinly slice radishes; add leaves and slices to bowl. Trim leaves from celery; reserve 1/3 cup. Thinly slice four stalks celery on the diagonal about 1/8 inch thick; add celery leaves and slices to bowl. Add arugula; toss ingredients to combine.
  4. Arrange salad mixture on five plates. Shave cheese with a vegetable peeler; add shavings to salads. Drizzle with Lemon-Honey Vinaigrette.

Nutrition facts

Servings

250 Calories per serving

Amounts Per Serving

  • Total Fat: 14g
  • Cholesterol: 10mg
  • Sodium: 310mg
  • Total Carbohydrates: 24g
  • Protein: 13g

Daily Values

0%
Vitamin A 180%
0%
Iron 15%
0%
Calcium 30%