Potato, cauliflower and watercress (puha) salad

A lighter variation on potato salad which includes watercress or puha and cauliflower

SERVES 4
TIME TO MAKE 15 - 30 mins
MEAL TYPE Side
SERVES 4
TIME TO MAKE 15 - 30 mins
MEAL TYPE Side

Method

  1. Preheat oven to 160°C. Drizzle cauliflower with lemon juice, spritz with oil and bake for 20 minutes, or until tender.
  2. Heat a saucepan with boiling water. Add potatoes. Gently boil until cooked, about 15 minutes. 
  3. Roughly chop watercress and mix in a bowl with other vegetables. 
  4. Mix together salad dressing, lemon juice and mix through salad.

Tip

To turn this into a light meal, add diced eggs or canned tuna, and serve on a bed of salad leaves, with tomato wedges on the side. 

  • ¼ 
    cauliflower (approx 200g), cut into small florets
  •  
    Oil spritzer or spray
  • 1 tbsp
    (+ ¼ cup) lemon juice
  • 2 medium 
    potatoes, scrubbed and cut into quarters
  • 1 stalk 
    celery, finely sliced (optional)
  • ½ 
    red capsicum, finely diced
  • 2 tbsp
    lite salad or coleslaw dressing
  • 1 cup
    watercress or puha leaves, stalks removed
Per serve
  • Energy
    376kJ
  • Total Fat
    1.6g
  • Saturated Fat
    0.5g
  • Total Carbohydrate
    15g
  • Dietary Fibre
    2.4g
  • Sodium
    93mg

Method

  1. Preheat oven to 160°C. Drizzle cauliflower with lemon juice, spritz with oil and bake for 20 minutes, or until tender.
  2. Heat a saucepan with boiling water. Add potatoes. Gently boil until cooked, about 15 minutes. 
  3. Roughly chop watercress and mix in a bowl with other vegetables. 
  4. Mix together salad dressing, lemon juice and mix through salad.

Tip

To turn this into a light meal, add diced eggs or canned tuna, and serve on a bed of salad leaves, with tomato wedges on the side.