Dietitian’s Favourite Christmas Veggie Sides
Ahhh Christmas, my favourite time of the year has arrived…very quickly. A time where I love creating and recommending new Summer (and Christmas) recipes.
See below for some of my favourite (Dietitian Approved) salad/veggie sides!
The trick to any function, especially Christmas is to have lots of colour, crunch and volume from your favourite vegetables and salad! Everyone always seems to have the meat (protein) and potatoes or bread (carbohydrate) covered, but salads or vegetables are what make the real balance.
Green Beans Dish
500g green beans, washed and trimmed
500g mixed coloured cherry tomatoes, washed and halved
1/2 cup fresh parsley leaves
1/2 cup fresh mint leaves
180-200g tub of plain Greek yoghurt
1 tbsp. tahini
1 tsp. minced garlic
1 tbsp. sesame seeds
2 tbsp. extra virgin olive oil
juice of one small lemon
How to prepare and serve
Steam green beans for 3-5-minutes or until slightly crisp and tender
Blend yoghurt, tahini, and minced garlic until smooth
Spread the yoghurt & tahini mix across a serving platter. Place the beans and sliced tomatoes on top, then drizzle the juice of one lemon and olive oil across the veggies. Sprinkle the sesame seeds as the finishing touch!
Alternate Options/Additions:
grilled, pan roasted or BBQ’d cos lettuce
pan roasted asparagus
snap peas sliced lengthways
Roasted & Steamed Greens, Grains & Shaved Pecorino
2x bunches of asparagus
2 tbsp. shaved pecorino
1/2 cup cooked quinoa or brown rice or baby pasta shells
250g zucchini noodles or green beans
2 tbsp. finely chopped shallots
1-2 tbsp. olive oil
drizzle of balsamic vinegar glaze
1 tbsp. crushed walnuts
How to prepare and serve
Prepare the rice/quinoa/pasta as per pack instructions - keep to the side once cooked, allow to cool down
Keep asparagus long and pan-fry for a couple of minutes with the shallots (3-5-minutes)
Either purchase zucchini noodles from Coles or WW and steam for 1-2-minutes or prepare your own
Assemble in a shallow bowl or serving platter, asparagus, shallots and zucchini noodles, then scatter the grains throughout the greens. Drizzle olive oil and balsamic glaze on top
Shave the pecorino across the top of the dish and crushed walnuts for extra crunch!
Baked Dutch Carrots
3 bunches of Dutch carrots
moroccan seasoning or paprika or dukkah
1/2 cup fresh mint leaves
180-200g tub of plain Greek yoghurt
2 tbsp. extra virgin olive oil
juice of one small lemon
How to prepare and serve
Line a tray with baking paper, spray with olive oil and arrange carrots - sprinkle with paprika, extra olive oil, and dukkah seasoning. Roast for 20-minutes (make sure to check halfway and turn carrots around)
Meanwhile, blend yoghurt, mint leaves and lemon until smooth
Spread the yoghurt & mint mix across a serving platter. Scatter the carrots on top & sprinkle extra dukkah on top.
Fresh Sweet Salad
2 bunches broccolini
1 large mango
1 large avocado
1x pomegranate or 1/4 cup ocean spray reduced sugar craisin’s
300g baby rocket or rainbow coleslaw (Coles or Woolworths fresh salad packs)
citrus dressing - blend 2 tbsp. olive oil, 1 tbsp. lemon juice, 2 tsp. dijon mustard, 1/2 tsp. minced garlic and 1 tbsp. fresh orange
1-2 tbsp. crushed walnuts
How to prepare and serve
Steam broccolini, then set aside to cool
Slice and chop mango and avocado into small cubes
Clean and prepare pomegranate if using this
Prepare and blend citrus dressing as per above ingredients
Prepare a serving plate, add broccolini, rocket or rainbow salad, combine chopped mango and avocado. Next, sprinkle the pomegranate or craisin’s across the platter and salad, and crushed walnuts.
Either drizzle dressing across the top or serve
