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Summer recipe

Summer recipe: Potato salad with egg

Give this nutritious summer recipe a go!

It serves six people.

Ingredients

  • 8 eggs
  • 8 medium Carisma potatoes, or red skinned potatoes, washed
  • 200g baby spinach leaves, roughly chopped
  • ¼ common cabbage, thinly shredded (i.e. with mandolin)
  • 1 small red onion, diced very small
  • 1 bunch of red radishes, washed and sliced very thinly (i.e. with mandolin)
  • 1 cup of finely diced pickles
  • ½ punnet of dill, leaves picked
  • ½ punnet of chives, chopped thinly.

Dressing

  • ¾ cup natural yoghurt or runny cottage cheese (low fat or full fat)
  • 1tbs mayonnaise (low fat or full fat)
  • 2tbs lemon juice
  • 1tbs apple cider vinegar
  • 1tbs Dijon mustard.

 Method

  1. Prepare the potatoes: Dice with the peel on, then steam for 6 minutes, or until tender. Set aside to cool. Meanwhile, boil the eggs for 8 minutes, cool, then peel. Set aside.
  2. While eggs and potatoes are cooking/cooling, prepare the remaining salad ingredients using a mandolin or chopping aid for assistance (optional). Transfer all salad ingredients to a large bowl.
  3. Prepare the dressing – in a blender, combine all ingredients and add water, as desired, to reach a pouring consistency.
  4. Once potatoes and eggs have cooled, add to the salad bowl, toss gently to combine. Store until ready to eat. Top with 2tbs dressing and serve.

And there you have it! Enjoy.

Have you seen our tasty tuna nicoise recipe?

Need help with your diet?

Our in-house dietitian Jessica Fuller would be pleased to assist you. Book online or call 9304 0500 today.

 

Note: This information is of a general nature only and should not be substituted for medical advice. It does not replace consultations with qualified healthcare professionals to meet your individual medical needs.

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Summer recipe

Summer recipe: Tuna Nicoise salad

Here’s another yummy, healthy recipe to enjoy this summer.

It serves four people.

Ingredients

  • 400g baby Carisma potatoes, halved
  • 400g green beans, trimmed
  • 400g tinned tuna in spring water, drained & flaked
  • 400g cherry tomatoes, halved
  • 1 Spanish onion, finely sliced
  • 2 baby cos lettuces, shredded
  • 4 hard-boiled eggs, peeled and quartered
  • Olives (optional).

Dressing

  • 2 tsp olive oil
  • 2 tsp red wine vinegar
  • 1 tsp Dijon mustard.

Method

  1. To make the dressing, whisk oil, vinegar and mustard in a jug. Season with salt and pepper. Alternatively, use Praise 100% fat-free French dressing or balsamic vinegar.
  2. Cook potatoes in a large pot of boiling water for 10 minutes or until just tender. Transfer to a large bowl. Add beans to pot. Boil for 2 to 3 minutes or until bright green and just tender, then drain and refresh under cold water. Add beans to potato.
  3. Add tuna, tomatoes, lettuce, onion, eggs and olives (optional) to potato and bean mixture. Add 2 tsp dressing to your single serve (leftover salad will keep for another three days). Toss gently to combine and season with salt and pepper to serve.

And voila! Enjoy this nutritious salad.

Have you seen our tasty potato salad recipe?

Need help with your diet?

Our in-house dietitian Jessica Fuller would be pleased to assist you. Book online or call 9304 0500 today.

 

Note: This information is of a general nature only and should not be substituted for medical advice. It does not replace consultations with qualified healthcare professionals to meet your individual medical needs.

Read More