Serves 8
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  1. In a small bowl, whisk together the oil and vinegar until well combined. (Alternatively, shake together in a jar with a tight-fitting lid). Season to taste.
  2. In a large bowl, combine the cucumbers, tomatoes, lettuce, dill and scallions.
  3. Drizzle about half of the dressing over the salad and toss to coat the leaves.
  4. Serve immediately, with the remaining dressing in a jug on the side.

Note: Olive oil can be used as an alternative to Rapeseed oil, if you wish.

Nutrition Facts

Per Serving:
92kcals, 5.7g fat (0.4g saturated), 9g carbs (4g sugars), 2.4g protein, 1.5g fibre, 0.33g sodium