Kumara aioli salad
This dish uses golden kumara - it is equally delicious with all colours of kumara.
4 golden kumara, peeled, cooked and diced
½ cup aioli
½ punnet snow pea sprouts
¾ cup mayonnaise
2-3 tsp minced garlic
40 ml lemon juice
½ tsp freshly ground black pepper.
Combine kumara and aioli.
Arrange pea sprouts on plates and top with the kumara mixture.
To make aioli:
In a bowl, mix mayonnaise, garlic, lemon juice, salt and pepper.
Cover and refrigerate for at least 30 minutes before using.
Variation: Add ½ cup sliced celery to the aioli and then mix with the cooked kumara.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||5.8g|