Step by step
- Slice the celery, radish, Chinese leaf, apple and spring onion very finely with a knife or with a mandolin.
- Mix together the oil, mustard, honey and lemon juice and season.
- On a large plate, lay out the sliced vegetables, then top with the walnuts and the dressing.
This quick and easy salad packs a real crunch, helping you feel fuller for longer. It’s an ideal light lunch or perfect summer supper when served with cold roast chicken or grilled salmon fillets.