A superhealthy, summery salad perfect for barbeques and picnic
Ingredients
- 1 cucumber
- 2x bags watercress
- 2x 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
Method
-
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.