Don't toss those stems! Broccoli stems are high in fiber and mildly sweet in flavor. Peeled and thinly sliced, they lend a sweet crunch to this healthy broccoli salad. An herb-filled buttermilk green goddess dressing and a sprinkle of sunflower seeds make this salad really special. Source: Diabetic Living Magazine, Summer 2019

Beth Lipton




Instructions Checklist
  • To prepare dressing: Combine oil and garlic in a small skillet over low heat. Let sizzle for 1 minute, then transfer to a food processor. Add mayonnaise, buttermilk, parsley, chives, tarragon, anchovies, lemon zest, lemon juice, salt, and pepper; process until smooth.

  • To prepare salad: Bring a large pot of water to a boil. Place a large bowl of ice water beside the stove. Add broccoli florets to the pot; cook just until bright green and tender-crisp, 1 to 2 minutes. Using a slotted spoon, immediately transfer to the ice water. When cool, drain in a colander and pat dry with a clean kitchen towel.

  • Combine the broccoli florets, broccoli stems, and carrot in a large serving bowl. Add the dressing and toss to coat. Sprinkle with sunflower seeds.


To make ahead: Refrigerate dressing (Step 1) for up to 2 days.

Nutrition Facts

112 calories; 7.2 g total fat; 0.9 g saturated fat; 1 mg cholesterol; 301 mg sodium. 364 mg potassium; 11.3 g carbohydrates; 4.8 g fiber; 2 g sugar; 3.4 g protein; 2877 IU vitamin a iu; 70 mg vitamin c; 116 mcg folate; 61 mg calcium; 1 mg iron; 27 mg magnesium;

Reviews (1)

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Rating: 3 stars
Quite frankly I couldn't make up my mind whether I liked it enough to make it again. I liked the combination of broccoli carrots and sunflower seeds and found it tastier the next day. Perhaps it was the dressing that put me off a bit. The family thought it was "meh." Read More