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Chicory, radish and grape salad
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This no-cook, summer salad uses seasonal fruit, vegetables and nuts for wonderful texture and flavour.
140g pack red chicory, leaves separated
250g pack chicory, leaves separated
50g shelled pistachios, roughly chopped
125g Cotton Candy grapes (or other sweet black, seedless variety), halved
100g radishes, sliced
Zest and juice 1 lemon
1 tsp Dijon mustard
1 tbsp extra virgin olive oil
1. Mix together the chicory, nuts, grapes and radishes.
2. Whisk the lemon zest and juice, mustard and oil and toss into the salad with some seasoning. Serve with crusty bread.
Typical values per serving:
2.7g fibre / 3.2g protein
This recipe was first published in July 2014.