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Dietary Olivier salad
Dietary Olivier salad is a light and simple version of the classic recipe, adapted for those who are trying to limit their fat intake. The main feature of the salad is the use of low-fat yoghurt or sour cream instead of traditional mayonnaise, which makes it tasty and healthy at the same time.
The traditional ingredient, sausage, has been replaced in this recipe with boiled chicken, which adds tenderness and makes the salad even more nutritious. This dish is suitable for a light lunch after sports or for dinner, so as not to overload the body.
If you like to experiment, be sure to try adding a little mustard or lemon juice to the dressing to give the salad a spicy kick.
Variations
With boiled chicken or turkey.
With canned tuna instead of meat.
With low-fat cheese.
With fresh garlic added to the dressing.
Secrets of tenderness and taste
Cook the vegetables separately until al dente.
Cool all ingredients before mixing.
Dress the salad 15 minutes before serving.
Tips on ingredients
Potatoes — young, not overcooked.
Carrots — medium size, firm.
Eggs — hard-boiled for 10-12 minutes.
Yoghurt — natural, low-fat, no sugar added.
Small culinary nuances
The salad needs to be refrigerated for at least 2 hours.
Add fresh herbs just before serving.
Can be prepared a day before serving — the flavour improves.
Ingredients for the recipe
Ingredients
Potato
300 g boiled
Washed Carrots
150 g boiled
Chicken Fillet
200 g
Svizhak Chicken Eggs С0 10pcs
3 pcs
Tomato
100 g
Yahotynskyi Greek Yogurt 3% 260g
150 ml
TORCHYN® American mild mustard 230g
1 tsp
Pripravka Himalayan Pink Salt 200g
0,5 tsp
Parsley Bunch 50g
20 g
Preparation steps
01
Cooking vegetables — Place potatoes and carrots separately in cold water and cook until tender: carrots for 15-20 minutes, potatoes for 15-25 minutes, depending on size. Cool in ice water for 5 minutes. Guideline: A fork should pierce easily, but the vegetables should not fall apart.
02
Preparing the ingredients — Dice the peeled potatoes into 8-10 mm cubes. Dice the carrots in the same way. Dice the chicken meat. Peel and dice the eggs. Cut the tomatoes into small pieces and remove excess moisture. Guideline: All ingredients should be the same size.
03
Preparing the dressing — Mix the yoghurt, mustard, salt and pepper in a bowl. Stir until smooth. Guideline: A smooth, lump-free mixture.
04
Mixing the salad — Combine the potatoes, carrots, peas, meat, eggs and tomatoes in a large bowl. Pour in the dressing and mix gently with a wooden spoon so as not to crush the ingredients. Guideline: All ingredients should be evenly coated with the dressing.
05
Chilling and garnishing — Transfer to a serving bowl, cover, and chill in the refrigerator for at least 1-2 hours. Garnish with chopped fresh parsley before serving. Guideline: The salad is cold, the flavours are blended, and the temperature is 4-8°C.
06
Tip Instead of yoghurt, you can use low-fat sour cream (100 g) diluted with 1-2 tablespoons of cold boiled water. For a more diet-friendly option, add 1 tablespoon of lemon juice to the dressing.
Where to order ingredients
Select the required ingredients in one of the stores
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