greek

Horta Salad with Potatoes and Ladolemono

Name: Horta Salad with Potatoes and Ladolemono
Yield: 1 serving
Cuisine: greek
Ingredients: 296 g gold potatoes, cubed; 250 g mixed wild greens (dandelion greens or chicory), chopped; 32 g olive oil; 34 g lemon juice; 9 g dijon mustard; 34 g kalamata olives; 46 g red onion, thinly sliced; 1 g dried oregano; 2 g salt; 0.57 g black pepper

This steamed dish pairs gold potatoes, cubed with mixed wild greens, chopped, lemon juice and dijon mustard. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Vegan Vegetarian Heart friendly High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

13 g Protein

71 g Carbohydrates

37 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

296g gold potatoes, cubed 228 kcal
250g mixed wild greens (dandelion greens or chicory), chopped 50 kcal
32g olive oil 283 kcal
34g lemon juice 10 kcal
9g dijon mustard 6 kcal
34g kalamata olives 49 kcal
46g red onion, thinly sliced 18 kcal
1g dried oregano 3 kcal
2g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

gold potatoes
Boil potatoes in salted water until tender, 12 to 15 minutes. Drain and let steam-dry.
mixed wild greens (dandelion greens or chicory)
In the same pot, blanch greens in boiling water until tender, 3 to 5 minutes. Drain well and squeeze out excess water.
olive oillemon juicedijon mustarddried oreganosaltblack pepper
Whisk olive oil, lemon juice, Dijon mustard, salt, pepper, and dried oregano to make a ladolemono dressing.
gold potatoesmixed wild greens (dandelion greens or chicory)red onion
Slice potatoes and arrange with greens on a plate. Add sliced red onion.
Drizzle with dressing and toss gently. Top with olives and serve warm or room temperature.