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Lenten Olivier salad

Author
Cookinero 7 Nov 2022
20260
Lenten Olivier salad

Lenten Olivier salad is suitable for all ardent fans of this dish who are ready to eat it in any, even in a very unusual way. Does it taste good? Highly! The role of nutritious ingredients of animal origin (meat or sausage, as well as eggs) is performed by squids. By the way, these seafood are very harmoniously combined with boiled frozen peas (do not replace it with canned ones: it will be completely different). As a result, we have a lean Olivier salad that even the most staunch meat-eaters like.

How to cook Lenten Olivier salad

Step 1

Lenten Olivier salad

Wash potatoes and carrots for lean Olivier with a brush and bake in the oven in foil at 200 ° C or cook in their skins. Then rinse with cold water, cool, peel and cut into cubes with a side of 5–7 mm. Cut the squid and cucumbers in the same way (if the skin is rough, peel the cucumbers first).

Step 2

Lenten Olivier salad

Put green peas for lenten Olivier salad in a saucepan, add a spoonful of sugar, pour boiling water so that the peas are closed by 3-4 fingers. After 5 min. drain in a colander and pat dry.

Step 3

Lenten Olivier salad

Peel the onion for lean Olivier salad, cut it very finely, put it in a bowl, pour in a couple of tablespoons of vinegar, add a pinch of sugar and pour boiling water over it. Leave on for 2 minutes, then drain on a sieve and rinse with cold water. Discuss.

Step 4

Lenten Olivier salad

Mix all prepared products and season with lean mayonnaise. Let the Olivier salad rest in the refrigerator for at least 2 hours.

Lenten Olivier salad - FAQ About Ingredients, Baking Time and Storage

Yes! For a seafood-free version, try marinated artichoke hearts, hearts of palm, or extra-firm tofu. If not strictly Lenten, boiled eggs or chicken work well too.
Store in an airtight container for up to 3 days. The flavors meld beautifully, but cucumbers may soften slightly over time.
Swap potatoes with steamed cauliflower or diced jicama for a crunchy, low-carb twist. Adjust cooking times as needed.
Pat all ingredients dry before mixing, especially cucumbers and peas. Drain onions thoroughly after rinsing.
Absolutely! Use vegan mayo and ensure your sugar is plant-based. Double-check that all canned ingredients (like peas) are vegan-friendly.
Layer ingredients in a glass bowl for a pretty presentation, or serve individual portions in lettuce cups for easy entertaining.
Freezing isn’t recommended—mayonnaise separates and vegetables become mushy upon thawing. Enjoy fresh or refrigerated.
Halve all ingredients except the mayo—start with 1-2 tbsp and add gradually to avoid overdressing.

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