Steamed Vegetable Salad

Steamed Vegetable Salad

Ingredients:
1 ¼ cup (150 g/5 oz) snow peas, trimmed
1 ¼ cup (150 g/5 oz) green beans, trimmed
1 head of broccoli, cut into florets
For the dressing
2 tbsp finely chopped fresh root ginger
2 tbsp crushed (minced) garlic
2 tbsp raw honey (unheated, unpasteurized, unprocessed)
4 tbsp soy sauce (nama shoyu, or tamari)
4 tbsp olive oil
sea salt and freshly ground pepper

Directions:
1. Steam the vegetables in a steamer basket or pan with a little water for about 5
minutes, until they are cooked but still bright and crisp.
2. Meanwhile, prepare the dressing. Purée the first 4 ingredients in a blender. Then,
with the motor still running, slowly add the oil until the dressing is emulsified. Add
salt and pepper to taste. (The dressing stays good for up to a week if covered and
kept in the refrigerator.)
3. Drizzle the steamed veggies with the dressing and serve.
SWEET LIME QUINOA PASTA SALAD
Makes 6–8 servings; dressing makes 1 cup (250 ml/8 oz)
Nutrition