7105

Shaved fennel and cucumber salad

  • serves 4
  • Easy

A super-quick green salad doesn't mean relying on a bag of leaves. This one, with finely sliced fennel and cucumber is fresh and clean. With a hint of chilli to add some kick it is a good side dish in the summer when the veg is full of flavour. Any leftovers can be used for lunch the next day.

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Ingredients

  • fennel 2 medium bulbs
  • cucumber 1, peeled
  • lemon 1, segments sliced and any juices collected
  • red chilli 1, finely chopped
  • olive oil

Method

  • Step 1

    Trim the fronds off the fennel and set aside, discard the outer leaves and trim the root. Set the mandolin blade to its finest, slice the fennel across the base and the cucumber across the blade. Toss the slices in the lemon juice. Add the chilli, lemon slices, fronds, a slug of olive oil and season.

Nutritional Information

  • Kcals 54
  • Carbs 3.2g
  • Protein 1.4g
  • Fat 4g
  • Salt 0.3g
  • Fibre 2g
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