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For the dressing

Nutrition: per serving

  • kcal22
  • fat1g
  • saturates0g
  • carbs3g
  • sugars2g
  • fibre1g
  • protein2g
  • salt0.12g
    low
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Method

  • step 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.

Recipe from Good Food magazine, August 2006

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A star rating of 4.7 out of 5.6 ratings

catie74

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mother_ship

A star rating of 4 out of 5.

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