Crunchy watercress, cucumber & radish salad

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Emma Lewis

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Recipe by Emma Lewis

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1. To make the dressing, whisk together all the ingredients, then season. (This can be stored in the fridge for up to 2 days.) Peel the cucumber into long, thin strips with a vegetable peeler, discarding the seeded section. Just before leaving, arrange the watercress, cucumber and radishes in a portable container. Drizzle with dressing just before serving.

22 kcalories, protein 2g, carbohydrate 3g, fat 1 g, saturated fat 0g, fibre 1g, salt 0.12 g

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• Lucy

  14 January 2008

  Lucy commented on this recipe

  Goes really well with salmon. Will definatly be making again.

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• mother*ship

  08 July 2008

  mother*ship rated and commented on this recipe

  

  I made this to go with Dorset Sausage Pasties and the peppery crunchiness of it complemented the pasties very well.

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Ingredients

• 1 cucumber
• 2x 100g bags watercress
• 2x 150g bags baby radishes , halved if large

FOR THE DRESSING

• 6 tbsp natural yogurt
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove , crushed
• sprig dill , leaves only, chopped

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 10 mins

Vegetarian

Ingredients

• 1 cucumber
• 2x 100g bags watercress
• 2x 150g bags baby radishes , halved if large

FOR THE DRESSING

• 6 tbsp natural yogurt
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove , crushed
• sprig dill , leaves only, chopped

22 kcalories, protein 2g, carbohydrate 3g, fat 1 g, saturated fat 0g, fibre 1g, salt 0.12 g

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