Ingredients

  • 1 orange
  • 1 fennel bulb
  • 4 carrots (I used a variety, including purple)
  • 3 celery stalks
  • cucumber
  • cabbage, spinach or any greens you like

Dressing ingredients

  • Mint
  • 2 tbsp Olive oil
  • 2 tbsp dijon mustard
  • A good squeese of lemon juice and lemon rind
  • Salt + Pepper

Author of this recipe

michelle sleeman

michelle sleeman

Greengrocer / retailer

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A delicious summery salad inspired by the great fresh produce I found wandering around the markets in Hossegor, France. As well as a little twist on a recipe that my mum gave me. 

Preparation

For the salad:

Grate carrot, slice fennel, chop celery into smallish pieces and chop cucumber  - combine in a bowl with the greens of your choice (if using cabbage slice it as if you were making a slaw)

For the dressing:

In a jar or bowl combine dijon, olive oil, lemon juice and zest, S+P and thinly chopped mint - shake or combine well.

Dress the salad, ensuring all ingredients are thoroughly mixed together with dressing. Serve with orange pieces on top or chopped up through the salad.

Enjoy!! x 

Tips from the author

These ingredients are the ones I used today. Every time I make this salad I use different ingredients such as asparagus or zucchini thinly sliced, or grated betroot and instead of orange you can use mandarin or apple is another great alternative!