1 head broccoli, cut into florets
2 zucchini, trimmed and cut into fine julienne (matchstick) strips
2 celery stalks, trimmed and cut on the diagonal
1 small bunch radishes, trimmed and quartered
1 tbsp Dijon mustard
2 tbsp white miso paste or 1 tbsp wheat-free tamari
1 tsp toasted sesame oil
3 tbsp freshly pressed apple juice
Bring a medium-sized saucepan of water to the boil. Add the broccoli and blanch for 2-3 minutes. Strain and run under the cold water tap until completely cold.
Place the broccoli in a salad bowl with the zucchini, celery and radishes. Place the vinaigrette ingredients in a screw-top jar and shake well to blend. Pour the vinaigrette over the salad and serve.