Day 11 of Salad a Day

Broccoli Bean Salad with Peanut Mustard Dressing

I love a peanut satay and this is my version of a salad peanut satay. Broccoli is one of those foods that use to be on my ‘yuck’ list. That was until I started eating it just lightly steamed, rather than boiled soggy. Steaming softens the broccoli (and beans) making them easier to digest. However, if you’re short on time you can enjoy this salad with unsteamed veggies and even use the satay sauce as a dip rather than pouring it on top.


Broccoli Bean Salad with Peanut Mustard Dressing

  • Author: Amanda
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 13 minutes
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: Australian


  • 1 head broccoli
  • 250 grams green beans
  • ¼ cup sunflower seeds
  • 2 tablespoons peanut butter
  • 1 tablespoon mustard
  • 1 tablespoon maple syrup
  • 2 tablespoons soy milk


  1. Cut the broccoli into small florets.
  2. Snap the pointy ends off the beans and slice diagonally into 5 cm pieces.
  3. Put about 5 cm water into a large saucepan. Cover and bring to the boil. When boiling add the broccoli florets and the beans and steam for 3 mins.
  4. After 3 mins drain and rinse the vegetables under cold running water until cool. (This will stop them cooking so they remain crunchy).
  5. Place the peanut butter, mustard, maple syrup and milk into a small bowl and whisk until smooth.
  6. Place broccoli and beans onto a plate.
  7. Sprinkle sunflower seeds on top.
  8. Serve with peanut mustard on the side.
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This is part of #saladaday – A fresh, new salad everyday for 30 days. After being inundated with requests to have all the salad recipes together, I’ve collated them all into an ebook, which is on sale here.

a salad a day

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