Summer Salad Bowl Recipe

This summer salad bowl isn't just for summer, it can be enjoyed year-round with seasonal vegetables.

From "The Naked Cookbook"
February 2017

Total Hands-On Time: 30 min

Preparation Time: 15 min

Cook Time: 15 min

Yield: 2-4 servings

The Naked Cookbook (10 Speed Press, 2016) by Tess Ward is a transformative approach to healthy eating that strips back one's diet to simple, clean, and pure foods that cleanse, restore, and nourish the body. This is not a deprivation diet, but an achievable lifestyle where food is enjoyed and celebrated in its purest form. This excerpt comes from chapter 3, "Stripped."

You can purchase this book from the Mother Earth Living store: The Naked Cookbook.

The greens I use for this vary depending on the season. In summer, it will be composed of raw salad greens, so the steaming might only be for a few green beans or a little chard, whereas in the winter, when I feel the need for warmth, more of the greens (broccoli, Tuscan kale, and kale) will be steamed. The tahini dressing works superbly, although there are many other options. 


• 12 asparagus spears, woody ends broken off, or a handful of green beans
• 1 cup fresh peas
• 1 small head broccoli, broken into florets
• Big handful of kale, chard, or spinach
• 1 head baby Boston lettuce, for serving
• Tahini Dressing
• 1/2 cup watercress leaves, for serving
• 1 tablespoon chopped chives or cilantro, for serving

For Tahini Dressing

• 2 tablespoons tahini
• 2 tablespoons tamari
• 2 tablespoons apple cider vinegar
• Finely grated zest and juice of 1 orange
• 1/2 garlic clove, finely chopped
• 1 teaspoon finely grated fresh ginger
• 1 tablespoon toasted sesame oil
• Freshly ground black pepper (optional)


1. Fill a large bowl with ice and water. Place a steamer over a pan of simmering water.
2. Steam the vegetables one type at a time to avoid overcooking — when still crunchy, vegetables retain more of their goodness and are more pleasing in texture. Steam asparagus for 4 to 8 minutes, depending on thickness; green beans and peas for 2 to 3 minutes; broccoli florets for 2 to 4 minutes; and kale, chard, or spinach for 1 to 2 minutes.
3. Once cooked, plunge the steamed vegetables into the iced water (this will help retain their crispness and vibrant green color); or, if you wish to serve them hot, simply omit this step. Place the steamed vegetables in a serving bowl with the lettuce and watercress. Drizzle with tahini dressing and sprinkle the herbs on top.

For Dressing:

Put the ingredients into a small jar, put a lid on, and shake well to mix, then season to taste. Store dressings in a sealed jar in the refrigerator for up to a week.

More from The Naked Cookbook:

• Molasses and Ginger Porkballs Recipe
Soba Noodle Salad Recipe
Yoga Bowl Recipe

Reprinted with permission from The Naked Cookbook, by Tess Ward, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Columbus Leth. Buy this book from our store: The Naked Cookbook.