Starting the nutritional rebound after the holidays, you can not go directly into the boiled and tasteless salad! You take a middle ground!

For this reason, I take the largest dish of my kitchen and fill it with every kind of salad I have in my refrigerator! I make a dish with a lot of color and a lot of flavor, while for carbohydrate I choose baby potatoes that I have baked in the slow cooker in orange and lemon juice.


For the potatoes
  • 3 baby potatoes
  • 2 oranges (juice)
  • 1 lemon (juice)
  • 1 teaspoon honey
  • 1 tablespoon mustard
  • salt + pepper
  • hot paprika (optional)
For the salad
  • 3 baby potatoes, boiled
  • 1/2 avocado
  • 10 cherry tomatoes, cut into cubes
  • 10 sampinion mushrooms, cut into cubes
  • 1 red pepper, cut into cubes
  • 1 green pepper, cut into cubes
  • 2 pickled cucumber, cut into cubes
  • 150 gr. feta cheese, cut into cubes
  • 1 hot pepper (optional)
  • 50 gr cashews (optional)
  • Extra virgin olive oil
  • Balsamic
  • Salt


  • Wash the potatoes well and cook for 3-4 hours in a slow cooker with the orange and lemon juice, honey, mustard, salt and pepper. If you do not have a slow cooker you can do it in the oven.
  • In a large bowl, put the potatoes and serve the remaining raw vegetables on the side
  • Pour in olive oil, salt, pepper and a little balsamic.

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