Vegetable Salad with Macadamia Dressing

By vdub

Ingredients

• For the Dressing:
• 3 tablespoons fresh citrus juice (any combination of lime, lemon, and orange)
• 1 teaspoon raw apple-cider vinegar
• 1/2 teaspoon honey
• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons chopped fresh dill, plus sprigs for garnish
• 1 1/2 tablespoons chopped fresh flat-leaf parsley, plus leaves for garnish
• 4 fresh basil leaves, sliced, plus leaves for garnish
• 1/4 cup raw macadamia nuts, toasted and finely chopped
• Coarse salt
• For the Salad
• 1/2 large fennel bulb, cored and cut into 1/2-inch slices
• 1/2 pound asparagus, trimmed
• 1/4 pound green beans, trimmed
• 1/2 pound small carrots, scrubbed Coarse salt
• Coarse salt

Preparation

Step 1

Whisk dressing ingredients in a bowl and season with salt.

Working in batches, steam vegetables until crisp-tender, 2 to 4 minutes. Halve steamed asparagus spears and carrots lengthwise.

Arrange vegetables on a platter before seasoning with salt, drizzling with dressing, and garnishing with herbs.