Vegan Olivier Salad with Shrimp and Honey-Mustard Dressing
Salads • European
Description
Vegan Olivier Salad with Shrimp and Honey-Mustard Dressing
Ingredients
- Shrimp 20 oz
- Carrot 1 piece
- Salad Potatoes 4 pieces
- Courgette 1 piece
- Pickles 2 pieces
- Canned Mushroom Soup 1 can
- Avocado 1 piece
- Mayonnaise to taste
- Salt to taste
- Dijon Mustard 2 tablespoons
- Olive Oil 1½ tablespoons
- Safflower Oil 1½ tablespoons
- Water 1½ tablespoons
- Honey 1½ tablespoons
- Champagne Vinegar 2 teaspoons
Step-by-Step Guide
Step 1
Boil the potatoes and carrots together until the potatoes are cooked.
Step 2
While the vegetables are boiling, prepare the shrimp. They can be boiled in plain water or in a flavorful broth: 2 liters of water + 2 cloves of garlic + ½ lemon juice + 2 bay leaves + 1 tablespoon of salt + peppercorns. Add the shrimp to the boiling water and cook for no more than 3 minutes. Once the shrimp are ready, drain them and rinse with cold boiled water (this makes them easier to peel).
Step 3
Once the preparation is complete, peel the fresh cucumber, cut all the ingredients into small cubes, and add the peas.
Step 4
Combine all the ingredients, add salt, pepper, and vegan mayonnaise to taste, and refrigerate the salad for half an hour.
Step 5
Mix together the mustard, olive oil, sunflower oil, water, honey, and wine vinegar, and stir well until smooth. The honey-mustard dressing is ready; serve it in a separate sauceboat and drizzle it over the salad when plating.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!