Steamed Vegetable Salad with Carrot-Dill Dressing

From Yoffie Life



  • For the dressing:
  • ¾ pound carrots, scrubbed and sliced ½-inch thick
  • 1 small clove garlic
  • 2 tablespoons lime juice
  • ½ cup plus 2 tablespoons water
  • ¼ cup apple cider vinegar
  • 2 tablespoons olive or flax oil
  • 1 teaspoon maple syrup or honey
  • ¾ teaspoon salt
  • ½ cup chopped fresh dill

  • For the salad:
  • 4 pounds mixed lightly steamed vegetables (broccoli, asparagus, snow peas, beets)
  • 1 pound baby arugula or spinach


  1. Place carrots in a pot over a steamer basket with 2 inches of water. Once the water boils, cover the pot and steam for 8-10 minutes, until soft all the way through when pierced with a knife. Remove the carrots and set aside to cool.
  2. Add the remaining ingredients to a blender along with the carrots. Blend until very smooth, adding more water as needed for desired consistency.
  3. Add the chopped dill and turn on the blender for a few seconds, just long enough for the dill to mix throughout without pureeing. Taste for seasoning and add more salt or vinegar if needed.
  4. On a salad platter or individual plates, prepare a bed of baby arugula or spinach. Scatter the steamed vegetables on top. Dollop the dressing generously around the vegetables. Serve dressing on the side as needed.