Cucumber, fennel and parsley salad recipe

  • Serves 6
  • 15 mins to prepare
  • 68 calories / serving
  • Healthy
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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.

  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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  • 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
  • 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

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