Low-carb salad olivieh

Low-carb salad olivieh

This rich and creamy salad derives from ancient Persia. By replacing the carb-heavy potatoes with rutabaga we turned it into the perfect dairy-free low-carb dish. You could almost, just almost, trick a Persian grandmother that it's her very own original recipe. Enjoy as a side dish or crowd-pleasing appetizer served with seed crackers.

Low-carb salad olivieh

This rich and creamy salad derives from ancient Persia. By replacing the carb-heavy potatoes with rutabaga we turned it into the perfect dairy-free low-carb dish. You could almost, just almost, trick a Persian grandmother that it's her very own original recipe. Enjoy as a side dish or crowd-pleasing appetizer served with seed crackers.
USMetric
12 servingservings

Ingredients

Salad
  • 1¼ lbs 550 g rutabaga, peeled and diced
  • 1¼ lbs 550 g mayonnaise
  • 15 oz. 425 g sugar-free, dill pickle, dicedsugar-free, dill pickles, diced
  • 8 oz. 230 g frozen green peas, thawed
  • 3½ oz. 100 g green olives, chopped
  • 2 lbs 900 g rotisserie chicken, shredded
  • 10 10 large, hard boiled egg, choppedlarge, hard boiled eggs, chopped
  • ¼ cup 60 ml lemon juice
  • 2 tsp 2 tsp cayenne pepper
  • salt and ground black pepper, to taste
Garnish
  • 10 oz. (1½ cups) 280 g (375 ml) tomatotomatoes
  • 2 2 sugar-free, dill pickle, spears, cut into thirdssugar-free, dill pickles, spears, cut into thirds
  • 1 oz. 28 g fresh mint, minced, plus 1 sprig of mint
  • 8 8 green olives, sliced
  • 2 tbsp 2 tbsp olive oil
This recipe has been added to the shopping list.

Instructions

Instructions are for 12 servings. Please modify as needed.

  1. Bring a pot of salted water to a boil, over high heat. Add the diced rutabaga and boil for about 20 minutes, or until tender.
  2. Add all of the salad ingredients to a large bowl, and mix together. Season with salt and pepper, to taste.
  3. Spread the salad onto a large serving dish and garnish with the sliced tomatoes, sliced pickle, fresh mint, and olives. Drizzle with olive oil.
  4. Enjoy immediately, or to maximize flavor refrigerate for 1 hour, or overnight.

Tips

To make hard-boiled eggs: Place the eggs into a large pot. Add cool water and cover the tops of the eggs by at least 1 inch of water. Over high heat, bring the water to a rolling boil, and then turn off the heat. Cover, and let the eggs sit for 10 minutes. Meanwhile, prepare a large bowl of ice water. Transfer the eggs into the water, and cool for at least 5 minutes before peeling.

Serving suggestions

This salad goes perfectly with all kinds of low-carb and keto bread, veggies or why not use it as a creamy filling in an avocado half.

How can I make it keto?

You can replace the rutabaga with cauliflower and skip the green peas to reduce the carbs.

You might also like

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Low-carb meal plan: Happy-gut diet #2

If you loved our Happy-gut diet #1 meal plan, you have to try our 7-day Happy-gut diet #2.

This week’s meal plan includes recipes designed specifically for gut health. They’re beneficial for those dealing with chronic digestive issues, such as SIBO, leaky gut, and IBS.

Our happy-gut meal plans are created by Diet Doctor Recipe Content Manager Erika McKellar, who, before going low carb, struggled with gut health for most of her life. ⁠

This meal plan is low carb, dairy-free, egg-free — and will help anyone in search of recipes that are gentle on the digestive system.

Here’s to your health and happiness! Inside and out.

Full meal plan →

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.

4 comments

  1. 2 comments removed
  2. littlehotthing
    Scuffed russian Olivier salad. The chef was french - Olivier, by the way, so is the name of this salad.
    Reply: #6
  3. knaissia
    That's right. Olivier is a traditional Russian salad not Persian
    Reply: #5
  4. Jill Wallentin Team Diet Doctor
    It depends on who you ask 😉 Either way I promise you that it's really tasty!

    Best,
    Jill

  5. Milad Vince Naghieh
    Lucien Oliver was a Chef of Belgian and French descent, Usually they have sour cream, red apple, ham, hotdogs, and mustard involved in their salad. We don't, we have our own twist on this salad witch I prefer. That's why THIS recipe is called Persian Salad Oliveh. I'm just sharing this recipe for everyone, hope you'll try it and like this recipe :)

    Best wishes, Milad

Leave a reply

Reply to comment #0 by