Olivier salad with lean mushrooms

8 servings
2 hours


1. Boil potatoes and carrots beforehand, drain and cool the vegetables well (this makes it easier to work with them later). Peel the potatoes and carrots.

2. Dice the potatoes, carrots, cucumbers, mushrooms and fold everything into one bowl. Finely chop the spring onions, add the onions and mayonnaise to the vegetables, stir and try it .

3. Add salt and pepper to taste. Olivier salad is lean and vegan ready. Nice! PC For vegan mayonnaise, take 200g tofu cheese, 0. 5 tsp mustard powder, 0. 5 tsp salt, vegetable oil and some lemon juice. Crush the tofu, add 2 tbsp to it. lemon juice, mustard, salt and bring the mass to a puree with a blender. Then, adding the vegetable oil, bring the mayonnaise to the desired consistency. Soy or coconut (or rice) milk may also be added. Whisk again - and the vegan mayonnaise is ready. It has a lot of protein and does not harm the figure as much as the store Provencal.