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Chicory, clementine and hazelnut salad recipe

2 ratings

This simple winter salad recipe is packed with colour and flavour from zesty clementines, toasted hazelnuts, crunchy chicory leaves and peppery watercress. Serve up as part of a special dinner for two, or enjoy as a healthy, vegan lunch. See method

Serves 2
15 mins to prepare
114 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

2 clementines
1 tsp extra-virgin olive oil
1 tsp lemon juice
50g watercress
1 head of chicory, leaves separated
20g whole blanched hazelnuts, toasted and lightly crushed

Each serving contains

Energy
475kj
114kcal 6%
Fat
9g 12%
Saturates
1g 5%
Sugars
6g 7%
Salt
0.5g 9%

of the reference intake
Carbohydrate 7.9g Protein 3.2g Fibre 4g

Method

First make the dressing. Cut the top and bottom off the clementines and squeeze the juice from these slices into a mixing bowl. Whisk in the extra-virgin olive oil and lemon juice. Season.
Peel then slice the clementines into thin rounds, then add them to the dressing along with the watercress and chicory. Gently toss together, then tip onto a serving plate. Scatter over the crushed hazelnuts and season with black pepper to serve.

See more Vegan recipes