Lemon chopped salad with almost no oil
Crunchy, fresh and light, with a dressing made from lemon and a mist of oil.
Gear for this recipe: Microplane zester · Olive oil spray bottle · Lodge cast iron pan (Amazon UK, affiliate links)
Ingredients
- 1 cucumber, diced
- 200 g cherry tomatoes, quartered
- 4 radishes, thinly sliced
- 1/2 small red onion, very thin
- A handful of parsley, chopped
- Zest of 1 lemon (use a zester) and 2 tbsp juice
- 4-5 sprays of olive oil from an oil spray bottle
- Salt and black pepper
- Optional: 50 g feta, crumbled
Method
- Put the cut vegetables and parsley in a wide bowl.
- Grate the lemon zest straight over the bowl with the zester, so the oils land on the salad.
- Add the lemon juice, a pinch of salt and pepper.
- Spray the oil over the top in short bursts, then toss. Taste and adjust the salt and lemon.
- Add the feta, if using, and serve straight away.
Tips from the kitchen
- The spray gives an even film with a fraction of the oil. Five sprays is roughly a teaspoon.
- Salt draws water out of vegetables. Dress just before you eat so the salad stays crisp.
- Zest holds most of the lemon flavour. It lets you use less oil and less salt.
- Top with parmesan crisps for crunch.
Tools that help
Olive oil spray bottle
A fine mist uses a fraction of the oil you would pour, and coats evenly.
View on Amazon UKMicroplane lemon zester
Grates hard cheese and takes zest off citrus in seconds. Fine enough that a little goes a long way.
View on Amazon UKGear I use in this kitchen
Three simple tools behind most of the recipes here. Amazon Associate links.
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This is cooking advice, not medical advice. If you have a health condition or take medication, talk to your doctor or a dietitian before changing how you eat.