Chicory, clementine and hazelnut salad recipe

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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

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

  1. 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.
  2. 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.

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