Salad with Steamed Vegetables and Brie Cheese
Servings: 2 big servings
Print RecipePerfect to pack for lunch at work or as a snack in the park, this salad with steamed vegetables and brie cheese is filled with nutrients while being absolutely delicious and hearty.
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!
Notes
In case you need instructions on how to steam vegetables stovetop, follow the instructions found in one of my similar recipes, namely “Steamed Vegetables Salad Lunch Box”.
Feel free to adjust the quantity of ingredients based on which vegetables you enjoy most.
You don’t need to add much salt because the brie cheese is usually salty enough to balance the veggies.
Use any type of brie cheese you like, from more “advanced” ones to one that doesn’t have such a strong flavor.
You can upgrade this veggie salad with your favorite extras. Things like olives or nuts will pair great with this salad.
This steamed vegetable salad can easily be stored in the fridge for 2 days. Make the salad in advance and only add tomato and brie cheese before serving.