Potato and salmon tumble (Diabetic Friendly)

Ingredients
* 400g (4–5 medium) sweet potatoes, unpeeled and cut into wedges
* Olive oil
* 1 can (400g) salmon
* 1 red onion, sliced
* 1 avocado, diced
* 1 large tomato, chopped
* ½ packet (15g) rocket leaves
* Salt and milled pepper

Dressing
* 3 Tbsp (45ml) mayonnaise
* 1 Tbsp (15ml) tomato sauce
*Juice of ½ lemon

Method
Preheat oven to 200ºC. Place potato wedges on a baking tray and toss with a little olive oil. Season and bake for 30–40 minutes or until golden and crisp. Toss salad ingredients and arrange on a platter. Top with wedges and season to taste. Mix dressing ingredients together and drizzle over salad. Serves 4

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