Crunchy Summer Salad with Ginger & Lime Dressing

This recipe will make enough for two really generous lunches or as a side salad for four.




Cucumber  x 1 whole

Radish x 2 bunches

Spring onions x 1 bunch

Celery x 1 bunch

Rocket x 4 handfulls

Coriander x 1 bunch

Black Sesame seeds x 1 handfull



Rapeseed Oil x 1/2 cup

Sesame Oil x 1 tbls

Lime  x 1 whole (juice & zest)

Rice wine vinegar x 1 tbls

Ginger 1 x thumb sized piece

Caster sugar x 1 tsp

Light soy sauce x 2 tsp



Cut the Cucumber, Celery and Radishes into half moons and thinly slice the Spring Onion. Place the cut veggies into a large mixing bowl. Next roughly chop the Coriander and sprinkle half of it over the salad along with half of the Rocket. Set aside.

In another bowl add both oils, sugar, soy sauce and vinegar and mix well. Microplane or finely grate the ginger into the bowl, squeezing all the residual juice from the fibres (discard the fibres once there is no juice remaining), now grate in zest and squeeze in the juice of the lime. Mix the now complete dressing. This dressing recipe will make a generous amount of so if you’re not going to use it all at once it can be kept in the fridge for up to a week.

Drizzle three or four tablespoons of the dressing over the salad vegetables in the mixing bowl and toss to ensure they are all evenly coated. I use my hand for this bit. Now arrange the salad onto a plate or shallow serving bowl. Strew remaining coriander and Rocket over the salad and finally sprinkle over the Black Sesame seeds.

Serve and Enjoy.