Lukewarm meal salad with basil potatoes

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I like to cook with fresh ingredients. Every week my fridge is full of vegetables and my fruit bowl is replenished. When I’m short on time, I sometimes use a bag of pre-cut vegetables or potatoes.

And to make it really easy , CêlaVíta has Fresh Herbs Flavor Basil Garlic potatoes in their skins . These are nicely flavored with a spice paste of oil and herbs. You may now think this is less healthy than cutting potatoes yourself and adding basil and garlic? No, because no preservatives are used and they are freshly packed. And because no dried herbs are used, but a spice paste, the taste is pure and fresh. Just like you seasoned them yourself from your herb garden, but much easier and faster on the table.

Basil is inextricably linked to Italian cuisine. That’s why I combined Dutch potatoes with an Italian twist of mozzarella, dried tomatoes and Parma ham in this salad. I really love Italian cuisine, who doesn’t! This meal salad is definitely on the table here more often. And it’s also on the table within 20 minutes. What are you waiting for? 🙂

Tips:
– These Basil Garlic potatoes from CêlaVíta are also suitable for the Airfryer.
– Replace the Parma ham with, for example, vegetable balls, lentils or a handful of nuts for a vegetarian variant. And try eggplant instead of zucchini.
– For even more recipes with these and other potatoes, visit Celavita.nl .

Recipe meal salad with basil potatoes

2 PERSONS

Ingredients

1 bag of CêlaVíta Flavor of Fresh Herbs Basil
6 slices of Parma ham
6 sun-dried tomatoes
1 bag with mini mozzarella balls a 150 gr
1 red onion
50 gr arugula
1 zucchini
2 tablespoons pine nuts

Dressing:
4 tablespoons yogurt
Splash of olive oil
Pepper and salt

Preparation

Cut the zucchini into slices and brush with olive oil and sprinkle with a pinch of salt and pepper. Heat a grill pan and grill the zucchini, possibly in 2 batches. Heat another frying pan and add a little bit of oil or butter.

Add the Basil Garlic potatoes from CêlaVíta and fry them for about 12 minutes until golden brown, stirring occasionally. While the zucchini and potatoes are on the fire, cut the red onion into thin rings and the tomatoes into strips. For the dressing, stir the yogurt with a dash of olive oil and a pinch of salt and pepper. Divide the arugula between 2 plates or bowls.

Add the grilled zucchini and the baked potatoes. Drain the mozzarella balls and divide over the salad together with the red onion and dried tomatoes. Mix things up. Place the slices of Parma ham on top and garnish with some pine nuts and possibly some extra tomatoes. Serve the yogurt dressing separately in a bowl or divide over the salad.

I ate this salad lukewarm, but cold is also possible.

This article was created in collaboration with Celavita.


Source: Leukerecepten by leukerecepten-nl.
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