Composition / ingredients
Cooking method
1. Pre-boil the potatoes and carrots, drain the water and cool the vegetables well (so it's easier to work with them later). Peel the potatoes and carrots from the skin.
2. Cut potatoes, carrots, cucumbers, mushrooms into cubes and put everything in one bowl. Chop the green onions finely, add the onion and mayonnaise to the vegetables, mix and taste.
3. Add salt and pepper to taste.
Olivier salad is lean and vegan ready.
Have fun!
PS For vegan mayonnaise, take 200 g of tofu cheese, 0.5 tsp mustard powder, 0.5 tsp salt, vegetable oil and a little lemon juice. Crumble the tofu, add to it 2 tablespoons of lemon juice, mustard, salt and bring the mass to a puree with a blender. Then, adding vegetable oil, bring the mayonnaise to the desired consistency. You can also add soy or coconut (or rice) milk. Whisk again - and vegan mayonnaise is ready. There is a lot of protein in it and it does not harm the figure as much as store-bought Provencal.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Pickles - 11 kcal/100g
