- add extra fibre
- add extra fruit & vegetables
- reduce the amount of sugar, salt, or saturated fat
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Salmon, sweet potato and watercress salad with yoghurt dressing
Healthy Food Guide
Preparation/cooking time: 45 minutes
Type of recipe: Healthy Food Guide, lunch/light meals, gluten free
- 700g sweet potato, peeled, diced into 2cm cubes
- olive-oil cooking spray
- 4 x 150g skinless salmon fillets
- 1 teaspoon sumac
- 250g green beans, trimmed, cut into 4cm lengths
- 1 bunch watercress, leaves only
- 250g cherry tomatoes, halved
- 1/4 cup Jalna low-fat natural Greek yoghurt
- 2 teaspoons chopped chives
- 1 tablespoon lemon juice lemon wedges, to serve
- Preheat oven to 200°C. Line a large baking tray with baking paper. Place sweet potato on tray and spray with olive oil. Roast for 25–30 minutes, or until golden and tender, then set aside.
- Coat salmon fillets with an even sprinkling of sumac. Spray a large non-stick frying pan with olive oil; set over high heat. Cook salmon for 3 minutes per side, or until cooked to your liking. Set aside to cool; break into large flakes.
- Bring a medium saucepan of water to the boil. Immerse green beans to blanch until just tender. Refresh beans under cold running water; drain well. Place reserved sweet potato, beans, watercress and tomato in a large bowl; toss.
- Mix yoghurt, chopped chives and lemon juice in a small bowl.
- Divide salad among 4 plates, top with salmon and drizzle with yoghurt dressing. Serve salad with a lemon wedge.
Per serv (4)
Total fat: 12.3g
Saturated fat: 2.8g
Total carbohydrates: 29.8g
Dietary fibre: 7.3g
This recipe was provided by The Australian Healthy Food Guide www.healthyfoodguide.com.au