broccoli stem, celery + pumpkin seed salad Recipe
Ingredients
- 2 tbsp white wine vinegar
- 1 tbsp honey
- 3 tbsp olive oil
- 1/4 cup plain Greek yogurt
- 1/2 tsp salt
- 1/2 tsp pepper
- Stems from broccoli about 6heads.. Tough ends removed and outer layer peeled
- 6 celery stalks about 2 cups sliced on bias + 1/4 cup chopped celery leaves
- 1/2 cup toasted pumpkin seeds
- 1/4 cup chopped flat leaf parsley
Directions
- Whisk together vinegar, honey, olive oil, yogurt, salt and pepper in a large bowl. Set aside
- Slice broccoli stems in half then on diagonal thin slices to make about 4 cups
- Add broccoli, celery, celery leaves, pumpkin seeds, parsley. Toss to combine.. Serve immediately
- Note: toast seeds in a small dry fry pan about 5 min.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 6 servings | |
| Calories 214 | |
| Calories from Fat 149 | 70% |
| Total Fat 16.67g | 21% |
| Saturated Fat 2.81g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 253mg | 11% |
| Potassium 472mg | 13% |
| Total Carbs 11.58g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 5.32g | 4% |
| Protein 8.09g | 13% |
