• Hannah Brown

Picnic in the park

Updated: Aug 1

It was my beautiful nieces 21st birthday this weekend, and we decided to have a family gathering to celebrate. We held it in Hampstead Heath, to be able to put in place the 2 metre rule and be safe in the sunshine:)


This was my 'healthy' contribution to our picnic, a quick salad bursting with colour. Here's the recipe:


RADISH, CUCUMBER AND DILL SALAD

Ingredients (serves 4)

2 cups of sliced radish

2 cups of sliced cucumbers

2 tbsp of fresh minced tarragon

4 tbsp of fresh minced dill

2 tbsp extra virgin olive oil

1/4 lemon, juiced

1/2 tsp sea salt


To garnish (optional):

2 steamed and sliced candy beetroots

1 handful of micro sprouts


NB: This salad is also delicious with chopped celery and fennel


Directions

  1. Place the radish and cucumbers (& beetroot candy) on a plate or in a bowl (with the celery and fennel if you should choose to add them).

  2. Add the olive oil, lemon juice, salt & herbs to a jar or small mixing bowl and combine. Drizzle on the chopped salad and allow to infuse for at least 10-15 minutes before serving/eating. Sprinkle with a handful of micro herbs to serve.



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All rights reserved Hannah Brown Nutrition

Hannah Brown

Nutrition For Life

Nutritional Therapist

63A Lancaster Grove, Belsize Park

 NW3 4HD, London, UK

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