Advertisement
Home FOOD

Fennel, Zucchini, Mint and Walnut Salad

.
6
20M

A fresh summer salad. 

Ingredients

Method

1.

Place fennel, zucchini and lettuce in a large bowl. Toss to combine. Cover with cold water. Refrigerate for 30 minutes. Drain well. Pat dry with absorbent kitchen paper. Return to bowl.

2.

To make dressing, whisk all ingredients in a small jug until combined.

3.

Add dressing, mint, dill and 1⁄2 cup of the walnuts to bowl. Toss to combine.

4.

Arrange on a serving plate. Sprinkle with remaining walnuts. Garnish with extra mint leaves.

Related stories


Want the latest food content?

Sign up to our Food Newsletter for recipes tips, advice and offers.

Disclaimer: By joining, you agree to our Privacy Policy & Terms of Use

Advertisement
Advertisement