Crunch and freshness is key to this versatile side dish with added celery, onion, parsley and lemon juice
Ingredients
- 1 cucumber
- 500g radish, quartered
- 1 celery heart, sticks cut into 1cm pieces
- 1 large red onion, thinly sliced
- bunch flat-leaf parsley, roughly chopped
- 3 tbsp lemon juice
- 6 tbsp rapeseed oil
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.