JUMP TO
Perfect to pack for lunch to take to work or for a picnic in the park, this salad with steamed vegetables and brie cheese is made with an assortment of plant-based ingredients topped with French soft cheese. It’s delicious and healthy, easy to make and won’t cost much to buy all the ingredients. Let’s get started putting together this salad!
You will love this salad with steamed vegetables
I simply love this kind of salad with steamed or boiled vegetables because it’s easy to make, healthy to consume, and rich in flavors that match together perfectly. You can adjust the ingredients combination according to your needs and dietary preferences, or you can use this salad as a base for creating delicious variations for the whole week.
I’m pretty sure that you’re going to LOVE this salad with steamed vegetables and brie cheese, if only for the colors. It’s:
Easy
Natural
Healthy
Low-Carb
Satisfying
Veggie-Packed
Filling
Fast – 20 minute or less!
Delicious
& Colorful

Ingredients List
This salad with steamed vegetables and brie cheese doesn’t call for any kind of special or pricey ingredients. You don’t even have to use the exact type of brie cheese that I used, you can use other types of soft cheeses (preferably from France). Lastly, you don’t need prior cooking experience in order to put together this salad.
You’ll only need a few simple plant-based ingredients and a quality French brie cheese, as follows:
- Green Beans (fresh or frozen) – I like using frozen green beans since it’s usually more convenient in terms of cooking speed but also for nutrients. Frozen vegetables retain almost all the original nutrients of the plants since they’re basically picked-up, washed and frozen as soon as possible after harvest.
- Green Peas (fresh or frozen) – These go perfectly combined with green beans (and all other veggies for that matter). Same as with the green beans, I used frozen green peas for convenience. When using frozen vegetables you’ll get almost intact nutrients and the same natural taste as in the moment of harvest.
- Sweet Potato – I like consuming sweet potatoes due to their sweet-ish taste, but also because they have a high fiber content. Sweet potatoes have a lower glycemic index compared to white potatoes, high gut-friendly resistant starch content. Overall they deliver more nutrients per serving compared to white potatoes (and lots of vitamin A).
- Carrot – One of my favorite vegetables, carrots share many of their health benefits with sweet potatoes, including their high vitamin A content and high content of gut-friendly fiber. Perfectly healthy and delicious!
- Squash – Using even a bit of squash in steamed vegetable salads or stews will add so much freshness and a whole different texture to the dish itself. Try it for yourself and let me know if you like it!
- Leeks – Used for flavor here, you can switch it up for onion if you want. Should you feel adventurous, add in a bit of raw garlic as well.
- Bell Pepper – I like adding a bit of bell pepper to my mix of cooked vegetables as it brings-up the flavors to a whole new level. The aroma of streamed bell pepper will enrich this entire salad, even if only a bit of bell pepper is used.
- Mushrooms – Add a few white or brown mushrooms to your cooking pot and boil them together with all the other veggies. Mushrooms have lots of vitamins and minerals, plus phytonutrients, a decent amount of protein and plenty of healthy fiber. Alternatively, you can use other types of mushrooms like porcini, honey or portobello mushrooms.
- Fresh Tomato – Add sliced tomato over the cooked and cooled veggies, or serve it as a side to your veggie salad. Using a bit of fresh tomato will bring a refreshing flavor to any dish with vegetables.
- Himalayan Salt – Use as much as you need but don’t over do it.
- Herbs – Parsley, Basil or Dill, fresh or dried, herbs are always optional.
- Brie Cheese – French cheeses like the endless variations of traditionally made brie cheeses (I used Brie de Meaux) are not only filled with quality proteins and healthy fats, but also come packed with probiotics (gut-friendly bacteria that support gut health and immune system functions) or vitamin K2 (good for bone and teeth health).
Pro Tip: Adding healthy fats to a meal that contains starches (like this meal) will lower the glycemic index of the whole meal. In a nutshell, we could say that adding healthy fats to this meal will aid digestion, while also slowing down the absorption of carbs. In turn, this means that your insulin levels won’t spike as much and you won’t get a sugar crash. Hope this makes sense!

Reasons to eat this veggie salad for lunch
I like vegetables a lot and I must confess that I enjoy some combination of steamed vegetables almost daily. That’s my reason for using all of these colorful vegetables as the foundation for this salad. Add in a type of soft cheese (I used brie cheese) and you’ve got yourself a salad winner.
This is not your average lunch meal … it’s way better!
For starters, it’s plant-based and super rich in nutrients!
It’s also quite flavorful, filling and super healthy – three things I’m looking up to with any meal.
Made using plenty of colorful vegetables that go great together.
The brie cheese brings not only flavor but also probiotics (beneficial gut-friendly bacteria which become your microbiome) and vitamin K2.
The resistant starch found in sweet potatoes and carrots will become prebiotic food when eaten, feeding those gut-friendly bacteria found in your gut (these are called your microbiome).
And lastly, this kind of salad is super easy to make – just 15-20 minutes and only basic ingredients are required.
Pro Tip: Did you knew that, when cooking vegetables, some of their water soluble vitamins and minerals will remain in the water or sauce? In our case, instead of throwing out the water used for cooking our veggies, why not discard it in a heat-resistant mug, add a pinch of salt, and drink it? You’ll be surprised to find out that it tastes like the best soup ever.
Serve this salad with a few slices of sourdough or rye bread, and you will be thrilled by the combination of sour-ish bread and steamed veggies with brie cheese.
If you decide to try this delicious salad with steamed vegetables and brie cheese, do let us know! We’re excited with this recipe and we think you will be too.
Leave a comment, rate it, and don’t forget to tag a photo of your salad @refreshmyhealth on Instagram! We’d love to see what you come up with. Cheers, friends!
I’m curious to know what are your favorite veggies that you consume often? Share in the comments.

Salad with Steamed Vegetables and Brie Cheese
Equipment
- Cooking Pot
- Salad Bowl
Ingredients
Vegetables for Steaming
- 150-200 g green beans (fresh or frozen)
- 150-200 g green peas (fresh or frozen)
- 1 small sweet potato (peeled, cubed)
- 2 medium carrots (peeled, sliced)
- 1/2 squash (peeled, sliced)
- 3-4 cm leeks (sliced big)
- 1/2 small bell pepper (big slices)
- a few brown or white mushrooms (cut big)
Additional Ingredients
- 2 tomatoes (sliced)
- 100 g brie cheese (I used Brie de Meaux)
- pinch of Himalayan salt
- fresh parsley, basil or dill (optional)
Instructions
- Steam cook all the vegetables until tender. You can steam vegetables using your preferred steaming method: using a steamer, in the oven or stove top (lightly boil the veggies).
- Once vegetables are ready, remove steaming pot from heat. Discard water and set the steamed vegetables aside to cool down in a salad bowl.
- Sprinkle herbs and salt over steamed vegetables, and use a wooden spatula to mix everything together.
- Once vegetables have cooled down, portion into serving sizes. Finish by adding tomato slices and brie cheese on top of each serving!
- Enjoy and … Bonne Apetit!
This cheesy casserole looks amazingly delicious. It’s on my todo list for this holiday season.