Servings: 2 people
One of the things I get most excited about with GestationalDiabetesRecipes.com is bringing the everyday recipes to your attention. It’s about helping you know that although the gestational diabetes diet is really strict, there is still a lot you can eat….if you know how much of it to eat. So here is ‘everyday Salad Niςoise’. It’s packed with fresh vegetables and flavours which you can dial up or down depending on your tastes. And on a side note – you’ll see that below I use tuna in springwater. This is something I continue to do even post-GDM. Oil-free tuna means less fat and what’s more, tuna in springwater is so much cheaper that tuna in oil. (Main carbohydrate containing ingredients are listed in bold.)
- 400g/ 13 ounces small new potatoes
- 300g/ ~1- ounces French or thin green beans, trimmed
- 250g/ ½ pound cherry tomatoes, halved
- ½ cup pitted black or kalamata olives
- Approximately 6 button mushrooms, sliced
- 185g can of tuna in spring water or brine, drained
- 1 tablespoon of small capers or 6 caper berries (optional)
- ½ tablespoon light olive oil
- 1 tablespoon red wine or balsamic vinegar
- 3 anchovies (optional)
- 2 eggs, hardboiled, peeled, quartered
- A handful of salad
Put the potatoes in a saucepan of cold water. Bring to the boil and cook over medium heat for about 7-8 minutes or until tender when skewered. Add the beans for the last two minutes of cooking time. Drain and rinse in cold water, then drain well again.
Quarter the potatoes and place in a large bowl with the beans, tomatoes, olives, mushrooms, tuna and capers. Whisk together the olive oil, vinegar, anchovies and season with pepper and salt if desired.
Toss the salad with the dressing and serve topped with egg quarters.