Cucumber, fennel and parsley salad recipe
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
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
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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Shop ingredientsEach serving contains
- Energy
- 280kJ 68.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 0.0g
- Sugars
- 2g
of the Reference intake
Carbohydrate 2.7gProtein 1.5gFibre 0.6g
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- In a large bowl, combine the cucumber, fennel, lamb’s lettuce, chives andlemonzest. Scatter over the poppy seeds.
- 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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