Vegan Delights by Toni Rodríguez

Author:Toni Rodríguez
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2015-03-07T16:00:00+00:00

Olivier salad

6 people ¦ 30 minutes ¦ Difficulty

Ingredients

100 g, or 3.5 oz, of carrots—about 2 medium

200 g, or 7 oz, of potatoes—about 2 medium

100 g, or 3.5 oz, of black, pitted olives—about ½ cup

⅓ cup of sugar-free soy milk

1 cup of sunflower oil

The juice from 1 lemon

A pinch of salt

A pinch of pepper

100 g, or 3.5 oz, of fresh, peeled peas—about ½ cup

1 Peel and cut the carrots and potatoes in rough chunks. Heat water in two pots and boil the vegetables separately until they are nice and tender. Set aside in the refrigerator.

2 Roughly chop the olives.

3 Mix the soy milk with the sunflower oil, add the lemon juice, and season with salt and pepper. Set the mayonnaise aside in the refrigerator.

4 In a bowl, mix the potatoes, carrots, olives, peas, and the mayonnaise. Season with salt and pepper and serve.

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