Prep: 15 mins No cook
Crunch and freshness is key to this versatile side dish with added celery, onion, parsley and lemon juice
Nutrition and extra info
- Vegetarian
- Vegan
- Healthy
Nutrition: per serving
- kcal81
- fat7g
- saturates1g
- carbs4g
- sugars3g
- fibre2g
- protein1g
- salt0.1g
Ingredients
- 1 cucumber
- 500g radish, quartered
Radish
rad-ishThe root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 1 celery heart, sticks cut into 1cm pieces
Celery
sell-er-eeA collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 large red onion, thinly sliced
- bunch flat-leaf parsley, roughly chopped
- 3 tbsp lemon juice
- 6 tbsp rapeseed oil
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Method
Quarter the cucumber lengthways. Cut each quarter into roughly 1cm chunks, cutting on the angle to give a more interesting shape. Scatter into a serving bowl or onto a platter. Add the radishes, celery, onion and parsley.
Put the lemon juice and oil in a glass jar with a lid, season and shake well. When ready to serve, pour the dressing over the salad and toss to combine.
Comments, questions and tips