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Ingredients
1 large lemon
1 pound broccoli stalks, thick peels trimmed off
1 ripe avocado (optional)
1 chunk Parmigiano-Reggiano, at least 3 ounces
1 small ripe red chile, cut into thin rings optional
Extra virgin olive oil
Coarse salt
cracked black pepper
Nutritional analysis per serving (6 to 8 servings)
7 grams carbs; 5 milligrams cholesterol; 103 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 2 grams fiber; 251 milligrams sodium; 5 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Grate the zest from the lemon and set aside. Cut lemon in half.
- Step 2
Using a vegetable peeler, shave the broccoli stalks into paper-thin ribbons and transfer to a bowl. Squeeze lemon juice over broccoli, toss well, and refrigerate at least 30 minutes or up to 2 hours, until cold and crisp.
- Step 3
When ready to serve, divide the broccoli on plates. If using avocado, pit and thinly slice, then divide on top of broccoli. Using a vegetable peeler, shave a few thin slices of cheese onto each plate. Scatter a few rings of chile on each plate, if using.
- Step 4
Drizzle each plate with olive oil and sprinkle with salt, pepper and lemon zest. Serve immediately.
Private Notes