Steamed Vegetable Salad with Walnut Oil

steamed vegetable salad with walnut oil
Photo: Johnny Miller
Prep Time:
25 mins
Total Time:
1 hrs

Keep a kettle of boiling water nearby to easily refill the steamer pot.


  • 1 bunch broccolini, trimmed

  • 1 bunch asparagus, trimmed

  • 1 yellow squash, cut into ¼-inch slices

  • 1 zucchini, cut into ½-inch slices

  • 1 bunch multicolored carrots, peeled and cut on the bias into 1-inch pieces

  • 1 bunch baby golden beets, peeled and cut into wedges

  • Flaky sea salt, such as Maldon

  • 1 tablespoon toasted walnut oil

  • Lemon wedges, for serving

  • ¼ cup spicy microgreens, such as radish greens


  1. Set a steamer basket inside a pot of water and bring to a boil. Working in batches, and refilling pot with water as needed, steam vegetables until crisp-tender, 3 to 5 minutes for broccolini; 4 to 5 minutes for asparagus, squash, and zucchini; 5 to 6 minutes for carrots; and 15 to 20 minutes for beets.

  2. Arrange vegetables on a platter. Season with salt, drizzle with oil, and squeeze with lemon. Garnish with microgreens; serve.

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