Steamed Vegetable Salad with Macadamia Dressing
Steaming these vegetables for a few minutes renders them more digestible without ruining the crunch. With their anti-inflammatory and healing properties, the fresh herbs in the dressing lend an additional cooling boost and also can help with digestion.
- Servings: 2
Photography: Con Poulos
Source: Whole Living, July/August July/August 2012
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
Whisk dressing ingredients in a bowl and season with salt.
Working in batches, steam vegetables until crisp-tender, 2 to 4 minutes. Halve steamed asparagus spears and carrots lengthwise.
Arrange vegetables on a platter before seasoning with salt, drizzling with dressing, and garnishing with herbs.