Zesty kūmara salad
A fresh and tasty salad that is really versatile.
2 oranges – zested, peeled and flesh diced
2 spring onions, chopped (extra for garnish)
2 cups chopped spinach
¼ cup reduced fat yoghurt
¼ cup lite mayo
1 tsp curry powder
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.
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]|
|- saturated fat||0.2g|