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vegetable salad

Vegan Asparagus, Broccoli and Fine Bean Salad


A fresh green vegetable salad with a sunflower seed dressing is perfect for a vegan Christmas table side dish

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 0 mins
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200 g fresh asparagus, trimmed
200 g Tenderstem Broccoli, trimmed
200 g fine green beans, trimmed
50 g toasted sunflower seeds


½ C sunflower seeds, lightly toasted and then soaked in water for 24 hours
¾ C water (from soaking)
2-3 Tbsp (30-40 ml) cider vinegar
1 Tbsp (15 ml) soy sauce
3 garlic cloves, roasted
1 Tbsp (15 ml) olive oil


Place the asparagus, broccoli and green beans in a pot of salted boiling water. When tender, 3-4 minutes, remove and refresh in ice-cold water. Set aside.


Place the soaked sunflower seeds with ½ a cup of water in a blender with the vinegar and soy, garlic and oil. Blend until smooth. Check the consistency and add more water if needed.

To Assemble

Dress the greens with the sunflower dressing and garnish with the additional toasted sunflower seeds.