wholeliving

Steamed Vegetable Salad with Macadamia Dressing

Whole Living, July/August July/August 2012
  • Yield Serves 2
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Ingredients

  • For the Dressing

    • 3 tablespoons fresh citrus juice (any combination of lime, lemon, and orange)
    • 1 teaspoon raw apple-cider vinegar
    • 1/2 teaspoon honey
    • 2 tablespoons extra-virgin olive oil
    • 1 1/2 tablespoons chopped fresh dill, plus sprigs for garnish
    • 1 1/2 tablespoons chopped fresh flat-leaf parsley, plus leaves for garnish
    • 4 fresh basil leaves, sliced, plus leaves for garnish
    • 1/4 cup raw macadamia nuts, toasted and finely chopped
    • Coarse salt
  • For the Salad

    • 1/2 large fennel bulb, cored and cut into 1/2-inch slices
    • 1/2 pound asparagus, trimmed
    • 1/4 pound green beans, trimmed
    • 1/2 pound small carrots, scrubbed
    • Coarse salt

Directions

  1. Whisk dressing ingredients in a bowl and season with salt.

  2. Working in batches, steam vegetables until crisp-tender, 2 to 4 minutes. Halve steamed asparagus spears and carrots lengthwise.

  3. Arrange vegetables on a platter before seasoning with salt, drizzling with dressing, and garnishing with herbs.

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