Rated 0 out of 5 based on 0 votes
- 1/4 tspn mustard powder
- 1/2 tsp x table salt
- 2 x whole eggs
- 2 Tbls white vinegar
- 2 cups olive oil
- 1 x ripe avocado, sliced lengthways
- 1/2 x iceberg lettuce, quartered
- 1/2 punnet cherry tomatoes, halved
- 1 bunch asparagus, trimmed
- 1 handful fresh dill, finely chopped
- 1 handful salted capers
- 6 x anchovy fillets, chopped
No-fuss easy salad recipe. Surprisingly low-calorie, grain-free, high-protein and so delicious.
Healthy weight loss tip: Include some healthy fats (in controlled quantities) with each meal as your brain is then signalled that you have been fed and you are therefore satisfied from eating less.
Makes around 14 to 16 serves
120 calories per serve
½ tsp mustard powder
¼ tsp table salt
2 whole eggs
2 tbs white vinegar
2 cups pure olive oil
Blend mustard powder, salt, eggs and vinegar. Whilst you continue to blend the mixture add the oil slowly. Keeps up to 2 weeks, covered, in the fridge.
Serves 4 – as a side salad
150 calories per serve
1 ripe avocado, sliced lengthways
½ iceberg lettuce, cored and quartered
1 handful of cherry tomatoes, sliced in half
1 bunch of asparagus, trimmed and washed
1 handful of dill, finely chopped
1 handful of salted capers
6 anchovy fillets, finely chopped
Lemon juice of one lemon
Extra olive oil
Sea salt and Pepper
Heat a griddle or fry pan over medium heat with a small amount of olive oil. Saute the asparagus for 2 to 3 minutes on each side and set aside to cool. Arrange the iceberg lettuce pieces on a serving plate. Scatter tomatoes, asparagus spears and avocado slices.
Add the dill, capers, half the lemon juice and anchovies to the mayonnaise, mix well, and drizzle sparingly (you wont need much as its very rich!) over the salad – aiming for the lettuce chunks. Season with freshly ground sea salt and pepper and drizzle with a little olive oil and lemon juice if desired.
This is divine on its own or especially delicious as a side with fish.