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Herbed Potato + Kale Salad

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE IMPACT
GROUP SALADS
SERVES 4

INGREDIENTS

Main
small new potatoes
500g
medium apples, diced (240g pepped weight)
2
lemon, juiced
1/2
celery stalks, finely diced
80g
kale, picked fine (keep separate)
50g
tinned chickpeas (no added salt / sugar), rinsed
600g
Coarse herb dressing
pickled capers
60g
spring onions or green onions
2 (20g)
chives
10g
parsley
10g
basil
10g
coriander
5g
white wine vinegar or apple cider vinegar
1.5 tbsp
extra virgin olive oil
4 tbsp
sea salt
2g
black pepper
0.5g
radishes, diced (garnish)
100g

METHOD

Put the potatoes in a large pot, cover them with water and bring the water to a boil.
Boil for 12-15 minutes until they are cooked through but not falling apart - until you can easily pierce a sharp knife through the centre.
Drain and set aside to cool naturally.
Dice the apples and coat with the lemon juice.
In a food processor, blitz capers and a little of their brine, spring onions, basil, parsley, chives, vinegar, oil, salt and pepper until you get a coarse (not wet) vinaigrette.
Quarter the potatoes into a large mixing bowl.
Pour ¾ the dressing over the just-cooled potatoes and gently toss to coat.
Massage the remaining ¼ lemon juice into the kale and leave to wilt.
Stir celery, apples and chickpeas into the potatoes.
Divide between the four bowls and enjoy!

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 440g
% RNI
Energy kJ
446
5%
1963
23%
Energy kcal
107
5%
468
23%
3.5g
5%
15.6g
22%
0.5g
2%
2.1g
10%
3.6g
4%
16.0g
17%
0.41g
6%
1.78g
29%
Protein
3.9g
-
17.3g
-
Carbohydrates
13.4g
-
59.1g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.

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