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.
