Zesty kūmara salad

A fresh and tasty salad that is really versatile.

Zesty kūmara salad

Ingredients

Serves 12

3 kūmaras
2 oranges – zested, peeled and flesh diced
2 spring onions, chopped (extra for garnish)
2 cups chopped spinach

Dressing:
¼ cup reduced fat yoghurt
¼ cup lite mayo
1 tsp curry powder

Method

Peel and chop the kūmara into bite sized pieces.
Boil the kūmara for 10-12 minutes or until tender. Drain and allow to cool.
Place the cooked kūmara in a bowl and stir through the dressing of your choice.
Add the orange zest and flesh, spring onions and spinach. Gently stir to combine.
Serve as is, or topped with canned tuna, or chickpeas (drained and rinsed) for a vegetarian option.

Tips:
Whole kūmara can also be cooked in the microwave.
Prick the skin and cook on high for about 3-4 minutes, turning each kūmara halfway through cooking time. Cool and slice into pieces.

To make this recipe dairy-free, replace the dressing with ½ cup of vinaigrette (6 Tbsp canola oil, 2 Tbsp lemon juice, pepper).

Nutrition Information Panel

Per Serving [12 Serves]
Energy 334kj
Protein 1.2g
Total fat 1.2g
- saturated fat 0.2g
Carbohydrates 15.2g
- sugars 7.6g
Fibre 1.4g
Sodium 60mg

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