Raw And Steamed Recipe

Prepare vegetables

Wash and dry the mixed baby salad greens thoroughly and place into a large salad bowl. Peel and halve the cherry tomatoes if not already halved. Thinly slice radishes and dice the avocado just before assembly to avoid browning; place avocado into a small bowl and sprinkle with a little lemon juice to slow browning.

Assemble raw ingredients

Add cucumber slices, halved cherry tomatoes, sliced radishes, chopped fresh herbs, and toasted sunflower seeds to the bowl with the greens. Gently fold to combine so the avocado remains in its bowl until final assembly.

Prepare potatoes

Place halved new potatoes in a small saucepan and cover with cold water. Add a pinch of salt, bring to a simmer, and cook for 10–12 minutes until just tender when pierced with a fork. Drain and set aside.

Steam vegetables

Bring 1–2 inches (about 500 ml) of water to a simmer in a pot fitted with a steamer basket. Add the green beans and steam for 3–4 minutes. Add asparagus and baby zucchini and steam all together for an additional 2–3 minutes until the vegetables are bright, tender-crisp (avoid overcooking). Remove from the steamer and immediately plunge into an ice bath or rinse under cold water to stop cooking and preserve color. Drain well and pat dry.

Warm or cool options

You can use the steamed vegetables warm (pat dry) or cooled depending on preference. If using warm, gently toss them with a little of the dressing to glaze before assembling with the raw components.

Make the dressing by combining lemon juice, white wine vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper in a small bowl or jar. Whisk or shake while slowly adding the extra-virgin olive oil until the dressing is emulsified and smooth. Taste and adjust seasoning—add more lemon for acidity, a pinch more salt, or a touch more honey for sweetness.

If you kept the steamed vegetables warm, toss them lightly with 1–2 tablespoons of dressing. Add the steamed vegetables and cooked potatoes to the bowl of raw mixed greens and vegetables. Add the diced avocado and gently fold everything together to combine, taking care not to mash the avocado.

Drizzle remaining dressing over the combined salad to taste. Sprinkle crumbled feta or goat cheese if using, then finish with lemon zest and a pinch of flaky sea salt and additional freshly ground black pepper if desired.

Serve immediately. Leftovers: store dressing separately and refrigerate salad components in an airtight container for up to 2 days; reheat steamed vegetables briefly and reassemble to preserve texture.