Free Healthy Recipe - Potato and Anchovy Salad

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.

1 small Spanish onion, finely chopped
1 large zucchini, finely chopped
6 fillets anchovies, drained
1 clove garlic, crushed

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

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