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Steamed Vegetable Salad with Macadamia Dressing


Crunchy and light, this salad is the perfect summer night's dinner.

  • Servings: 2

Photography: Con Poulos

Source: Whole Living, 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


  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.

Cook's Notes

Steaming these vegetables for a few minutes renders them more digestible without ruining the crunch.

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