Potato, cauliflower and puha salad
A lighter variation on potato salad which includes watercress or puha and cauliflower
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SERVES4
TIME TO MAKE15 - 30 mins
MEAL TYPESides
TIME TO MAKE15 - 30 mins
MEAL TYPESides
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Method
- Preheat oven to 160°C. Drizzle cauliflower with lemon juice, spritz with oil and bake for 20 minutes, or until tender.
- Heat a saucepan with boiling water. Add potatoes. Gently boil until cooked, about 15 minutes.
- Roughly chop watercress and mix in a bowl with other vegetables.
- Mix together salad dressing, lemon juice and mix through salad.
Tip
To turn this into a light meal, add diced eggs or canned tuna, and serve on a bed of salad leaves, with tomato wedges on the side.
- ¼cauliflower (approx 200g), cut into small florets
- Oil spritzer or spray
- 1 tbsp(+ ¼ cup) lemon juice
- 2 mediumpotatoes, scrubbed and cut into quarters
- 1 stalkcelery, finely sliced (optional)
- ½red capsicum, finely diced
- 2 tbsplite salad or coleslaw dressing
- 1 cupwatercress or puha leaves, stalks removed
Per serve
- Energy376kJ
- Total Fat1.6g
- Saturated Fat0.5g
- Total Carbohydrate15g
- Dietary Fibre2.4g
- Sodium93mg
Method
- Preheat oven to 160°C. Drizzle cauliflower with lemon juice, spritz with oil and bake for 20 minutes, or until tender.
- Heat a saucepan with boiling water. Add potatoes. Gently boil until cooked, about 15 minutes.
- Roughly chop watercress and mix in a bowl with other vegetables.
- Mix together salad dressing, lemon juice and mix through salad.
Tip
To turn this into a light meal, add diced eggs or canned tuna, and serve on a bed of salad leaves, with tomato wedges on the side.
Ingredients
- ¼cauliflower (approx 200g), cut into small florets
- Oil spritzer or spray
- 1 tbsp(+ ¼ cup) lemon juice
- 2 mediumpotatoes, scrubbed and cut into quarters
- 1 stalkcelery, finely sliced (optional)
- ½red capsicum, finely diced
- 2 tbsplite salad or coleslaw dressing
- 1 cupwatercress or puha leaves, stalks removed
Ingredients
- ¼cauliflower (approx 200g), cut into small florets
- Oil spritzer or spray
- 1 tbsp(+ ¼ cup) lemon juice
- 2 mediumpotatoes, scrubbed and cut into quarters
- 1 stalkcelery, finely sliced (optional)
- ½red capsicum, finely diced
- 2 tbsplite salad or coleslaw dressing
- 1 cupwatercress or puha leaves, stalks removed
Nutrition Facts
Per serve
- Energy376kJ
- Total Fat1.6g
- Saturated Fat0.5g
- Total Carbohydrate15g
- Dietary Fibre2.4g
- Sodium93mg
Method
- Preheat oven to 160°C. Drizzle cauliflower with lemon juice, spritz with oil and bake for 20 minutes, or until tender.
- Heat a saucepan with boiling water. Add potatoes. Gently boil until cooked, about 15 minutes.
- Roughly chop watercress and mix in a bowl with other vegetables.
- Mix together salad dressing, lemon juice and mix through salad.
Tip
To turn this into a light meal, add diced eggs or canned tuna, and serve on a bed of salad leaves, with tomato wedges on the side.
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