Name: Fennel, Zucchini, Mint and Walnut Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 medium fennel (225g), trimmed, halved, shaved; 1 large zucchini (240g), coarsely grated; 1⁄2 radicchio lettuce (230g), trimmed, thinly sliced; 1⁄2 cup small fresh mint leaves; 1⁄4 cup coarsely chopped fresh dill; 3⁄4 cup walnuts (90g); Extra fresh mint leaves, to garnish; 1/3 cup lemon juice; 1⁄4 cup olive oil; 1 tblsp horseradish cream; 1 small clove garlic, crushed; Salt and pepper, to taste

A fresh summer salad.

Ingredients

1 medium fennel (225g), trimmed, halved, shaved

1 large zucchini (240g), coarsely grated

1⁄2 radicchio lettuce (230g), trimmed, thinly sliced

1⁄2 cup small fresh mint leaves

1⁄4 cup coarsely chopped fresh dill

3⁄4 cup walnuts (90g)

Extra fresh mint leaves, to garnish

1/3 cup lemon juice

1⁄4 cup olive oil

1 tblsp horseradish cream

1 small clove garlic, crushed

Salt and pepper, to taste

Method

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.

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

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

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

New Idea team

Trusted by Australians since 1902, the New Idea team consists of professional entertainment journalists, lifestyle writers, and recognized royal experts. As part of the Are Media network, we reach millions across Australia and New Zealand. We prioritize ethical journalism, firsthand reporting, and rigorous recipe testing in our physical Test Kitchen. Every story, tip, and recipe undergoes strict review by senior editors, and all industry sources are thoroughly vetted before publication. The New Idea team is committed to delivering accurate, inspiring entertainment, food, and lifestyle content with genuine warmth and integrity.

Ingredients

Method

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