Background
You can make this cucumber, fennel and celery salad in just ten minutes. It goes brilliantly with grilled fish, so it's perfect for barbecues. Or use it as a relish in burgers, sandwiches, with nibbles etc
Ingredients
- ½ cucumber
- 1 small fennel bulb
- 2 stalks of celery
- For the dressing:
- 1 Tbsp honey
- ½ Tbsp Dijon mustard
- 20g dill, chopped
- 1 Tbsp olive oil
- 2 Tbsp white wine vinegar
- 2 Tbsp water
Instructions
- In a bowl, mix together the dressing ingredients and toss well.
- Cut the cucumber lengthwise in half, scrape out the seeds with a teaspoon. Shred or thinly slice into half-moon shape.
- Quarter the fennel then slice finely. Shred or finely slice the celery.
- In a big bowl, mix the vegetables together, add the dressing, then season to taste with salt and pepper.
- Chill for 30 minutes before serving.
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Categories
- Meal Type: - Everyday - Lunch - Salad - Side - Supper
- Occasions: - Barbecue - Parties - Picnic
- Ingredients: - Greens & Salads - Roots & Bulbs
- Health and Diet: - Dairy Free - Gluten Free
- Skill Levels: - Easy
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