Paleo Russian Salad
This clever way of serving the salad in a
jar, or any tall container, with the dressing
at the bottom means the salad won’t get
soggy. Ideal for a work lunch or picnic.
2 people
20 minutes
10 minutes
Ingredients
- 3 - Carrots Thinly Sliced
- 4 - Fresh Egg
- 1 - Red Onion Finely Diced
- 100 g SuperValu Asparagus
- 200 g SuperValu Cooked Premium Ham slices Shredded
- 3 tbsp SuperValu Olive Oil
- 200 g SuperValu Radishes Thinly Sliced
- 120 g SuperValu Signature Tastes Herby Aromatic Salad
- 2 - SuperValu Sweet Potato Peeled and cut into 4cm Chunks
Method
-
Preheat the oven to 200°C/400°F/gas mark 6.
-
Place the sweet potatoes on a baking tray and toss with half of the olive oil. Roast for 20 minutes until they are cooked through and can easily be cut with a knife.
-
Hard boil the eggs by placing them in a small saucepan and just covering the eggs with cold water. Bring the water up to a boil, then reduce the heat to a simmer
and cook for 7 minutes. As soon as the eggs are cooked, drain off the hot water, then cool them rapidly under cold running water. Let the cold tap run over them for
about 1 minute, then leave them in cold water for about 2 minutes, until they’re cool enough to handle. Peel and cut into quarters. -
Cook the asparagus tips in salted boiling water for 2 minutes, then cool under cold running water. The asparagus should still have a crunch. Place in a bowl
with the sliced carrots, radishes and red onion and toss in the remaining olive oil. -
In a Kilner jar, add the paleo mayo first, then add the sweet potatoes, vegetables, hard-boiled eggs and ham in layers. Add the salad leaves last.
-
To serve, just tip into a bowl and toss to evenly coat the salad in the dressing.
