I have always loved eating raw or steamed vegan vegetables dishes.

I usually make simple, steamed vegetable dishes with a little olive oil, sea salt and herbs, but it’s always fun to kick the flavor up a notch.

Close your eyes and imagine drizzling torn kale with olive oil, then massaging the kale with your fingers to soften the kale.

Now, imagine adding cooled steamed zucchini, squash, cauliflower, broccoli, tomatoes, red cabbage, basil, chopped preserved lemon and cranberries to a bowl.

Then, toss those vegetables with a zesty lemon mustard citrus vinaigrette dressing and coat thoroughly.

Next, imagine how a forkful of this delectable blend of flavors and textures will taste in your mouth. Yum!

You’ve just made a delicious vegan Kale Cauliflower Broccoli Salad with Lemon Mustard Vinaigrette and all is good with your world.

Without question, the addition of the salt-cured lemon slices is what elevates this recipe from bland to grand.

The bright, briny flavor of the preserved lemon adds a fresh burst of flavor to an otherwise sedate dish.

Note: The lemons are really easy to make by pressing fresh lemon slices between 2 Himalayan salt blocks.

Allow 2 days for the salt blocks to work their magic and you will be rewarded with a very tasty treat you’ll reach for again and again.

You can also buy preserved lemons, if you prefer.

Kale Cauliflower Broccoli Salad with Lemon Mustard Vinaigrette

Ingredients:

Salad:

1 small zucchini, washed, cut in half and uniformly sliced

1 small yellow squash, washed, cut in half and uniformly sliced

1 head cauliflower, washed and trimmed, florets only

1 head broccoli, washed and trimmed, florets only

4 kale leaves, stems and ribs removed, washed and torn into bite-sized pieces

1 cup red cabbage, sliced

3 T. olive oil

12 grape tomatoes, washed and cut in half lengthwise

6-8 large fresh basil leaves, washed, rolled and cut into thin strips

4-6 salt-cured organic lemon slices, very finely chopped including rinds

¼ cup dried cranberries [optional]

Vinaigrette:

¼ cup extra virgin olive oil

2 T. rice vinegar

1 T. fresh lemon juice

1 t. lemon zest

2 t. maple syrup

2 t. Dijon mustard

Kosher salt and cracked black pepper, to taste

Directions:

In a glass bowl, combine all vinaigrette ingredients and whisk until thoroughly combined.

If possible, make in advance to allow the flavors to mingle.

Taste and adjust seasonings as desired. Set aside.

Place zucchini, squash, cauliflower, red cabbage and broccoli in a pot with a steamer basket.

Bring water to a boil and steam vegetables for 5-8 minutes or until crisp tender.

Alternatively, you can place vegetables into a large microwave-safe dish and add 2 T. water.

Cover and microwave on high for about 5 or 6 minutes, or until crisp tender.

Cook times will vary by microwave, so test after 3 minutes and adjust cook time accordingly. Do not overcook. Set aside to cool.

In a large glass bowl, add torn kale and drizzle with olive oil.

With your fingers, massage each piece of kale with your fingers until the olive oil is worked into the leaf.

This will soften the kale and improve its taste.

Note: Preserved Lemons 

The preserved lemons are really easy to make by pressing fresh lemon slices between 2 Himalayan salt blocks.

Allow 2 days for the salt blocks to work their magic and you will be rewarded with a very tasty treat you’ll reach for again and again.

Add cooled zucchini, squash, cauliflower, broccoli, red cabbage, plus tomatoes, basil, chopped preserved lemon and cranberries to bowl.

Toss to combine.

Serve immediately or store in the refrigerator for up to two days.

Right before serving, add desired amount of citrus vinaigrette and toss to coat thoroughly.

Add salt and pepper to taste.

Enjoy!

What are your favorite ways to prepare vegetable combos?

Share your thoughts and comments with us.

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