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Cucumber, fennel and parsley salad recipe

Cucumber, fennel and parsley salad

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

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

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Each serving contains

Energy
280kJ 68.0kcal
3%
Fat
6g
medium9%
Saturates
1g
low4%
Salt
0.0g
low0%
Sugars
2g
low2%

of the Reference intake

Carbohydrate 2.7gProtein 1.5gFibre 0.6g

Method

  1. In a large bowl, combine the cucumber, fennel, lamb’s lettuce, chives andlemonzest. 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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