Dressed allotment salad

Vegetarian
Gluten Free
Health score
9%
Dressed allotment salad
40 min.
4
367kcal

Suggestions


Imagine a vibrant, fresh salad that captures the essence of summertime garden bounty. Our Dressed Allotment Salad is a delightful medley of flavors and textures, making it the perfect dish to brighten up any meal or serve as an appealing side at your next gathering. With its colorful array of ingredients—crisp runner beans, tender new potatoes, and peppery radishes—this salad is a feast for the eyes as well as the taste buds.

What sets this salad apart is not just its freshness, but the creamy dressing that brings everything together. Whisked together with a hint of English mustard and a touch of cayenne pepper, this dressing adds a zesty kick that transforms simple vegetables into a sensational dish. Whether you’re looking for a light starter, a satisfying snack, or a noteworthy side dish to complement your main course, this salad is versatile enough to fit the bill.

Plus, it’s vegetarian and gluten-free, making it an inclusive choice for any occasion. In just 40 minutes, you can create a healthy, 367-calorie dish that is not only nourishing but also bursting with flavor. So gather your ingredients and let’s celebrate the joy of fresh produce with this gorgeous Dressed Allotment Salad that will have everyone coming back for more!

Ingredients

  • 400 baby potatoes 
  •  eggs 
  • 300 jicama sliced
  • 85 radishes trimmed sliced
  •  lettuce 
  • tbsp olive oil 
  • tbsp citrus champagne vinegar 
  • tbsp dijon mustard english
  • 142 ml single cream 
  • pinch ground pepper 

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  1. For the salad cream: whisk all ingredients together with a pinch of salt. (Make it several hours ahead and it will thicken naturally.) 2 Cook the potatoes in a large pan of boiling salted water for about 15 mins until tender when prodded with a fork. With about 8 mins left, drop the eggs in and cook together with the potatoes.
  2. Drain and set aside to cool, then slice the potatoes and peel the eggs.
  3. Cook the runner beans in boiling salted water for 4-5 mins until just cooked, then drain and refresh in iced water.
  4. Drain again and set aside.
  5. Break the lettuce into leaves, wash and spin if necessary. Line a large salad bowl with the leaves, then in a separate bowl toss all the vegetables together with the oil. Pile the vegetables on top, then quarter the eggs and place around the outside.
  6. Serve the salad cream on the side for spooning over.

Nutrition Facts

Calories367kcal
Protein11.27%
Fat55.76%
Carbs32.97%

Properties

Glycemic Index
48.69
Glycemic Load
14.12
Inflammation Score
-8
Nutrition Score
18.387391152589%

Flavonoids

Pelargonidin
13.42mg
Apigenin
0.18mg
Luteolin
0.05mg
Kaempferol
1.18mg
Myricetin
0.08mg
Quercetin
2.61mg

Nutrients percent of daily need

Calories:366.8kcal
18.34%
Fat:23.09g
35.52%
Saturated Fat:9.38g
58.61%
Carbohydrates:30.72g
10.24%
Net Carbohydrates:22.88g
8.32%
Sugar:5.87g
6.52%
Cholesterol:203.49mg
67.83%
Sodium:425.23mg
18.49%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.5g
21%
Vitamin C:42.06mg
50.98%
Vitamin K:40.21µg
38.3%
Fiber:7.84g
31.36%
Vitamin A:1306.97IU
26.14%
Potassium:873.45mg
24.96%
Vitamin B6:0.48mg
24.18%
Folate:91.53µg
22.88%
Phosphorus:211.66mg
21.17%
Selenium:14.78µg
21.11%
Vitamin B2:0.34mg
20.11%
Manganese:0.4mg
19.97%
Vitamin E:2.39mg
15.94%
Iron:2.73mg
15.15%
Vitamin B5:1.32mg
13.22%
Magnesium:51.83mg
12.96%
Vitamin B1:0.18mg
11.94%
Copper:0.22mg
11.19%
Calcium:100.73mg
10.07%
Zinc:1.33mg
8.89%
Vitamin B12:0.46µg
7.72%
Vitamin B3:1.47mg
7.37%
Vitamin D:1.1µg
7.3%