Healthy Recipes for Easter Entertaining

Easter entertaining can be healthy and tasty!  Try these fresh and fabulous Easter recipes for your family and friends.


Sesame Salmon with Fresh Coleslaw                        Serves 4

200g (about 2 cups) thinly sliced green cabbage

1 avocado, flesh coarsely chopped

1 carrot, peeled, coarsely grated

2 shallots, trimmed, thinly sliced

¼ cup sultanas

¼ cup low fat mayonnaise

¼ cup sesame seeds

4 x 125g skinless salmon fillets

Spray olive oil

  1. Mix cabbage, avocado, celery, carrot, shallot and sultanas in a large bowl.  Add the mayonnaise, season to taste and toss to combine.
  2. Place the sesame seeds on a plate. Season the salmon to taste.  Press both sides of the salmon into the sesame seeds to coat.
  3. Heat a non-stick frypan coated in spray oil.  Cook the salmon for 3 mins per side or until cooked to your liking.
  4. Divide the coleslaw on plates, top with salmon and serve,


Easter Salad                                                            Serves 6

1 small broccoli, cut into florets

100g sugar snap peas, trimmed

2/3 cup frozen peas

1 lebanese cucumber, quartered, sliced

1 avocado, diced

150g mixed sprouts e.g. alfalfa, mung beans

¼ cup finely chopped flat leaf parsley

¼ cup finely chopped mint leaves

¼ cup lemon juice

2 tblsp olive oil

3 tblsp toasted mixed seeds e.g. pepita, sunflower

100g reduced fat fetta, crumbled

  1. Blanch the broccoli, sugar snap peas and peas or cook in the microwave until tender.  Drain, refresh in cold water and drain once again.
  2. Place the blanched vegetables in a bowl with the cucumber, avocado, sprouts, parsley and mint.  Whisk the juice and oil, season and toss through the salad.
  3. Serve topped with fetta and seeds.

Caramelised figs with chocolate ricotta            Serves 4

1 cup low fat fresh ricotta

40g good quality dark chocolate, finely chopped

2 tblsp dried cranberries

2 tblsp chopped pistachio kernals

2 tblsp sifted icing sugar

4 large ripe figs

1 tblsp honey, plus 1 tblsp extra to serve

  1. Combine ricotta, chocolate, apricot, pistachio and icing sugar in a bowl.
  2. Preheat grill on high.  Cut each fig in half and place cut side down on a baking tray.  Drizzle with ½ tsp of honey over each half of the fig.
  3. Grill figs for 2-3 minutes or until slightly caramelised.  Divide figs amongst serving plates and top with ricotta.  Drizzle with extra honey to serve.


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