Low Protein Festive Finnish Salad (PKU)
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Low Protein Festive Finnish Salad (PKU)

  • 10Minutes

    • 370 kcal
    • 20g PE
    • 20mg Phe

  • ServingsFor 1 person

    • Ingredients

    • Glytactin BUILD 20/20 Smooth 
    • ½ sweet potato, diced
    • ½ carrot, diced
    • 65g pickled beetroot, diced
    • ½ small red onion, finely chopped
    • 1 small apple, cored and diced
    • 1 tbsp capers
    • 20g pickled baby gherkins, sliced
    • 20g vegan greek yoghurt (e.g. KoKo Plain)
    • 1 tsp beetroot juice from the jar
    • ½ tsp apple cider vinegar
    • Salt and pepper to taste

    • Method

    • All your vegetables and fruit should be diced into small 1 cm pieces.
    • Place the diced sweet potato and the carrot into a microwaveable bowl and cook for 2 minutes or until just tender. Put aside to cool while you make the rest of the salad or place it into cold water to cool quickly – you may need to replace the cold water a few times.
    • In a large bowl, add the diced beetroot, onion, apple, capers and gherkins and stir in the cooled sweet potato and carrots.
    • In a separate small bowl, mix the Glytactin BUILD 20/20 Smooth, yoghurt, beetroot juice, apple cider vinegar, and salt and pepper until well combined.
    • Gently fold in the Smooth yoghurt mix into the chopped salad. Serve immediately.

    * If you wish to prep this ahead then make the salad and sauce and refrigerate in their separate bowls. Add the sauce to the salad just before serving.

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