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- 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.
- In a large bowl, combine the cucumbers, tomatoes, lettuce, dill and scallions.
- Drizzle about half of the dressing over the salad and toss to coat the leaves.
- 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.
92kcals, 5.7g fat (0.4g saturated), 9g carbs (4g sugars), 2.4g protein, 1.5g fibre, 0.33g sodium