Healthy food is tasty and sensible. You don’t always have to dive into cookbooks for that. Own creations can be just as nutritious and responsible as dietitians’ menus. That’s why we asked visitors to submit their tastiest and healthiest recipes. The best entries can be found here, such as potato salad with mackerel.Health check by dietician Kim VermeulenIt is a summer salad with healthy unsaturated fats from the fish. With some extra vegetables (for example tomato and cucumber as decoration) this is a fresh healthy meal salad. “Per person 536 calories, 35 grams of fat, of which only 5.5 is satiating and 6 grams of fiber.”
Ingredients
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600 grams of small new potatoes
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300 grams steamed mackerel fillet
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4 tablespoons toasted pine nuts
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bunch of watercress
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1 stalk of chicory
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1 red onion
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1 dl low-fat yogurt
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2 tablespoons mayonnaise
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2 tablespoons balsamic vinegar
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2 tablespoons flat-leaf parsley; minced meat
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2 tablespoons chopped chives
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2 tablespoons chopped mint
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frisee
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handful of radish shoots (germs)
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pepper and (sea) salt
Preparation
Wash the potatoes. Make sure that the skin is damaged as little as possible. Boil the potatoes. Meanwhile, make the dressing: whisk the mayonnaise, balsamic vinegar, parsley, chives and mint through the mayonnaise and season with salt and pepper. When the potatoes are cooked, drain and cut them in half. Gently toss the hot potatoes through the dressing. Then let them cool down. Wash the watercress, finely chop the stems and leave the leaves whole as much as possible. Clean the chicory and finely chop the stalk. Peel and halve the red onion and cut it into wafer-thin arcs. Remove any bones from the mackerel fillet and divide the fish meat into pieces. Stir the watercress, chicory, red onion, mackerel and pine nuts through the potatoes. Cover a bowl or four plates with some frisee and divide the cooled potato salad over it. Garnish the salad with a few strands of radish shoots (or alfalfa if the shoots are not available.)
Number of persons
4
