SHOPPING LIST – MENU 133
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SHOPPING LIST – MENU 133

MEDITERRANEAN SALMON SALAD  |  CHICKEN AND PLUM SALAD  |  SAMOSA POTATO SALAD

FRESH PRODUCE

  • Baby spinach and/or kale (240g / 8.5oz)
  • Red or black plums (4)
  • Lemon (1)
  • Avocado (1)
  • Tomatoes – a selection of colours and sizes is good (300g / 10.6oz)
  • Lebanese cucumber (1)
  • Capsicum, any colour (1)
  • Celery (2 stalks)
  • Red or orange kumara1
  • (500g / 1lb 2oz)
  • Potatoes1 (400g / 14oz)
  • Red onion (1 small)
  • Brown onion (1)
  • Garlic (2 cloves)

 

MEAT / FISH

  • Boneless salmon fillets2 (450g / 1lb)
  • Chicken tenderloins (600g / 1lb 5oz)
  • Lamb leg steaks3 (500g / 1lb 2oz)

 

CHILLED / FROZEN

  • Plain, unsweetened yoghurt (250ml / 8.5 fl.oz)
  • Fresh mozzarella, feta or ricotta cheese4 (100g / 3.5oz)
  • Feta cheese (100g / 3.5oz)
  • Frozen peas (160g / 5.6oz)

GENERAL GROCERY

  • Sliced almonds (3 Tbsp)
  • Raisins (53g / 1.9oz)
  • Wholegrain, sourdough or rye breadGF (4-5 slices)
  • Chickpeas in spring water (400g can / 14oz)

 

PANTRY STAPLES

  • Olive oil (110ml / 3.7 fl.oz)
  • Apple cider vinegar (1 1/2 Tbsp)
  • AioliGF (3 Tbsp)
  • Honey (1 Tbsp)
  • Wholegrain mustard (1 tsp)
  • Ground paprika (4 tsp)
  • Curry powder (1 Tbsp)
  • Cumin seeds (2 tsp)
  • Garlic powder (2 tsp)
  • Dried Italian herbs (1 1/2 tsp)
  • Dried oregano (1 1/2 tsp)
  • Salt and pepper

1 Can swap for all kumara or all potatoes.

2 Alternatives: white fish fillets or chicken tenderloins.

3 Try beef rump steak or boneless, skinless chicken thighs instead.

4 For a lighter option, use cottage cheese with chives.

GF Gluten-free swaps: Super simple this week! Swap the bread for gluten-free bread and make sure the aioli is gluten-free.

 

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