Free Healthy Recipe - Potato and Anchovy Salad

The Food Coach

Dairy free, Wheat Free

In our world of packaged food, many people have become desensitised and reliant on salt and artificial flavours. In this recipe we use the natural salty taste of anchovies to boost flavour and a vinaigrette dressing to lower the GI of the potato.

Ingredients

16 organic new potatoes

1 small Spanish onion, finely chopped

1 large zucchini, finely chopped

6 fillets anchovies, drained

3 tbsp extra virgin olive oil

1 tbsp red wine vinegar

½ tsp Dijon mustard

1 clove garlic, crushed

sea salt

cracked black pepper

Method

Boil the new potatoes for 20 - 25 minutes until tender. Drain and set aside to cool.

Toss through the zucchini, Spanish onion and anchovy. Combine the oil, vinegar, mustard, garlic and seasoning. Toss through the salad and serve.

Note: Pesticides are not found on organic potatoes. Although the pesticide ratio varies depending on farming practices, a recent study found 79% of potatoes contained pesticides.
Source: Hyperhealth

Makes 4 servings

Scale recipe to serves

Prep Time:	10 mins
Cooking Time:	30 mins
Ready in:	40 mins
Suitable for:
Dinner, Lunch, Salad, Side Dish

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Nutritional Information - Per Serve
Kj	1406 kj
Calories	336 kcal
Fat	14.6 g
Saturated Fat	2.1 g
Total Carbohydrate	38.1 g
Total Protein	8.9 g
Fibre	6.6 g

Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.