Super Healthy Salad

Serves 4


3 tbsp olive oil

3 tbsp freshly squeezed lemon juice

1 garlic clove, peeled and halved

1 tsp dijon mustard

1 tsp honey

a small handful of freshly chopped parsley


1 bulb of fennel

300g peeled brussels sprouts, trimmed and very thinly sliced

1 red pepper, de-seeded and cut into thin strips

50g walnut halves

1 crisp eating apple, cored and chopped

1 clementine, divided into segments


  1.  Place the oil, lemon juice, garlic, mustard and honey in a screwtop jar. Season and shake well to mix. Add the parsley and set aside to infuse (for at least 30 minutes)
  2. Cut the feathery fronds from the fennel and finely chop. Add to the salad dressing jar then finely slice the fennel into fine shreds.
  3. Place all the salad ingredients in a bowl and toss to mix. Remove the garlic from the dressing and shake again. Pour over the salad and toss again to coat. Serve immediately.

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