Potato Tomato & Avocado Salad
CAL P/SERVE
251
kJ P/SERVE
1050
FAT P/SERVE
11.7g
SODIUM P/SERVE
140g
This recipe includes 'light' or low fat sour cream which tastes as good as regular sour cream but has less fat and calories. As well as adding flavour, tomatoes have antioxidants, vitamins & fibre while the avocados provide healthy fats.
This recipe is low fat and low sugar.
Ingredients
- 2 large potatoes
- 1/2 avocado, chopped
- 10 cherry tomatoes, halved
- 2 tbsp. light sour cream
- 2 tsp. seeded mustard
- Sprinkle rosemary
- S & P to taste
Method
- Preheat oven to 180C.
- Place halved cherry tomatoes on an oven tray lined with baking paper. Sprinkle a little rosemary over and cook for 10-12 minutes or until softened.
- Peel and chop potatoes and cook until tender.
- In a mixing bowl mix together sour cream and seeded mustard until well combined.
- Place cooked potatoes in the mixing bowl and coat with the dressing, season with salt and pepper.
- Now place on serving plate the potato mixture with roasted tomato and avocado.
- Enjoy!
Nutrition Table
Servings: 2
Serving size:385g
| Average Serve | Average 100g | |
|---|---|---|
| Energy | 1050 kJ | 272 kJ |
| 251 Cal | 65 Cal | |
| Protein | 4.2 g | 1.1 g |
| Fat, total | 11.7 g | 3.0 g |
| - Saturated | 2.1 g | 0.5 g |
| Carbohydrate | 27.4 g | 7.1 g |
| - Sugars | 3.8 g | 1.0 g |
| Sodium | 140 mg | 36 mg |
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