Those of you who follow me on Instagram (I have just started posting so why not join me – see home page top right hand corner and bariatriccookery) will know I bagged myself an amazing strawberry bargain earlier in the week. A whole tray of plump luscious strawberries just begging to be eaten simply with a dip perhaps, on top of my morning oats or in a fruit salad. I have had all three variations and still have half a tray left …
So I have been into the Bariatric Cookery test kitchen and tried a few new ideas. The first is a very simple salad with beans, red onion and herbs. It tastes fabulous on its own but exceptional with some peppered smoked mackerel. It’s just the kind of salad to serve over this coming weekend now that the weather promises to hold bright and sunny … and can be packed up to take on your first-of-the-year picnics if you are planning an excursion (it holds up well).
Strawberry, Bean and Herb Salad served on the Bariatric Portion Plate
with the Bariatric Portion Control Cutlery
The quantities given here generously make 2 normal portions (and 4 WLS ones) but will stretch further if some protein is added such as flaked fish, deli meats, roast poultry, cheese or vegetarian options. The salad will also keep for 1-2 days in the refrigerator.
STRAWBERRY, BEAN AND HERB SALAD
1 x 400 g/14 oz can cannellini beans, drained and rinsed
½ small red onion, thinly sliced
10 strawberries, sliced
2 tbsp chopped fresh mint
1 tbsp snipped chives
4 tbsp low-fat or fat-free French style dressing
salt and freshly ground black pepper
- Place the beans in a bowl with the strawberries, red onion, mint and chives and mix gently.
- Add the dressing and salt and freshly ground black pepper to taste. Chill until ready to serve.
WLS PORTION: ½
V suitable for Vegetarians
CALORIES PER PORTION: 145
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