Fat-burning fennel and cucumber salad

Name: Fat-burning fennel and cucumber salad
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 1 cucumber; 1 fennel bulb; 3 spring onions; 1 lemon; 1 handful fresh mint leaves; 1 glug extra virgin olive oil; Salt and pepper, to taste

This is no rabbit food; fresh flavours will keep you juiced all day

By Carlene Thomas BaileyPublished: 09 July 2015

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Food, Dishware, Ingredient, Produce, Vegetable, Plate, Whole food, Vegetarian food, Serveware, Recipe,

Benefits: Burn fat

Cost: £

148 calories
g4 protein
19g carbohydrates
8g fat (3g saturated)

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Yields:

Cook Time:

10 mins

Total Time:

10 mins

Ingredients

1 cucumber
1 fennel bulb
3 spring onions
1 lemon
1 handful fresh mint leaves
1 glug extra virgin olive oil
Salt and pepper, to taste

Directions

1. Step 1
  Keep things smooth by opting for the nearly seedless English cucumber. Slice it thinly along with the fennel, using a mandolin or sharp knife.
2. Step 2
  Next up, cut the spring onions lengthways, keeping all of the white parts and most of the green. Soak them in a bowl of ice water for a few minutes; it helps to mellow the flavour.
3. Step 3
  Combine the cucumber, fennel and onions with torn mint leaves in a large bowl. This core-carving combination provides vital micronutrients, while repairing the muscles you just trained. Grate the lemon zest over the bowl and season to taste with the oil, lemon juice, salt and pepper. Serve up this low-calorie starter in under 10 minutes – leaving you plenty of time to plan tomorrow’s set.