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Cucumber, fennel and parsley salad recipe

Cucumber, fennel and parsley salad recipe

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Fresh and zingy, this fresh green salad of cucumber, fennel and parsley, topped with a zesty lemon dressing makes the perfect side dish for a weekend barbecue. See method

  • Serves 6
  • 15 mins to prepare
  • 68 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

For the salad

  • 1 cucumber, halved lengthways, seeds scooped out, and finely sliced
  • 2 fennel bulbs, finely sliced
  • 1/2 x 60g bag lamb’s lettuce
  • 2 tbsp finely chopped fresh chives
  • 1 lemon, zested
  • 1 tsp poppy seeds

For the dressing

  • 3 tbsp olive oil
  • 1 x 30g pack fresh flat-leaf parsley, roughly chopped
  • 1 garlic clove, crushed
  • 1 lemon, juiced

Each serving contains

  • Energy

    280kj
    68kcal     3%

  • Fat

    6g 9%

  • Saturates

    1g 4%

  • Sugars

    2g 2%

  • Salt

    0g 0%

of the reference intake
Carbohydrate 2.7g Protein 1.5g Fibre 0.6g

Method

  1. In a large bowl, combine the cucumber, fennel, lamb’s lettuce, chives and lemon zest. Scatter over the poppy seeds.
  2. To make the dressing, put the olive oil, parsley, garlic and lemon juice in a blender and whizz to combine. Gradually add 1-2 tbsp water until the mixture reaches a pourable consistency. Serve the dressing on the side to spoon over the salad.

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