Summer Vegetable Salad Recipe

Name: Summer Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb green beans; 12 lb broccoli floret; 1 lb courgette (zucchini); 1 lb baby leeks, trimmed; ½ cup virgin olive oil; 2 teaspoons chopped garlic; ¼ teaspoon fennel seed; ¼ teaspoon cumin; 1 teaspoon sugar; 1 teaspoon mustard powder; 2 tablespoons red wine vinegar; sea salt; freshly milled pepper; 12 sprigs arugula (optional) or 12 sprigs fennel (optional) or 12 sprigs watercress (optional); 15 ml olive oil; sea salt (for sprinkling)

Servings: persons

1 lb green beans
12 lb broccoli floret
1 lb courgette (zucchini)
1 lb baby leeks, trimmed
½ cup virgin olive oil
2 teaspoons chopped garlic
¼ teaspoon fennel seed
¼ teaspoon cumin
1 teaspoon sugar
1 teaspoon mustard powder
2 tablespoons red wine vinegar
sea salt
freshly milled pepper
12 sprigs arugula (optional) or 12 sprigs fennel (optional) or 12 sprigs watercress (optional)
15 ml olive oil
sea salt (for sprinkling)

1
Steam green beans, broccoli, courgettes and young leeks in batches or using a layered steamer.
2
Allow about 5-8 minutes for green beans, 10 minutes for broccoli, 12 minutes courgettes, 10 minutes for leeks.
3
After steaming, refresh in cold water to set colour.
4
Remove and drain thoroughly, pat dry if necessary with paper towels.
5
To make dressing whisk together all dressing ingredients until thickened.
6
Layer vegetables on a large platter to make a lattice work of colours, spoon dressing over salad and spread with rocket leaves, fennel or watercress.
7
Drizzle over extra olive oil and a pinch of extra sea salt.

808

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb green beans, 12 lb broccoli floret, 1 lb courgette (zucchini), 1 lb baby leeks, trimmed, and more.

Yes, Summer Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Vegetable Salad

How did you like this recipe?

Frequently Asked Questions