Crunchy spring salad recipe

By Angela Boggiano

  1. Serves 8 as an accompaniment
  2. Ready in 15 minutes
  3. Rating

A fresh, light salad with extra crunch, this complements rich dishes perfectly.

tried and tested
Crunchy spring salad


  1. 200g mixed salad leaves, such as cos, little gem, radicchio and romaine
  2. 1 large carrot, roughly grated
  3. 1 bunch of radishes, thinly sliced
  4. 1 Granny Smith apple, quartered, cored and very thinly sliced
  5. Handful fresh flatleaf parsley leaves, roughly chopped
  6. ½ cucumber, halved lengthways, deseeded and thinly sliced
  7. 3 tbsp large, plump raisins
  8. 2 tbsp toasted pumpkin seeds
  9. 6 tbsp extra-virgin olive oil
  10. 2 tsp Dijon mustard
  11. 3 tbsp lemon juice


  1. 1. Wash all the salad leaves and dry well. Place in a large serving bowl and top with the carrot, radishes, apple, parsley, cucumber, raisins and pumpkin seeds. Toss together well.
  2. 2. When ready to serve, mix together the olive oil, mustard and lemon juice with a good pinch of salt and ground black pepper. Pour over the salad and toss thoroughly to serve.

Nutritional info

Per serving: 180kcals, 13.8g fat (2g saturated), 2.4g protein, 12.4g carbs, 11.6g sugar, 0.2g salt


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