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
  • 20 oz. 550 g rutabaga, peeled and diced
  • 20 oz. 550 g mayonnaise
  • 15 oz. 425 g sugar-free, dill pickle, dicedsugar-free, dill pickles, diced
  • 8 oz. 225 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
  • 4 tbsp 4 tbsp lemon juice
  • 2 tsp 2 tsp cayenne pepper
  • salt and ground black pepper, to taste
Garnish
  • 10 oz. 275 g tomatotomatoes
  • 2 2 sugar-free, dill pickle, spears, cut into thirdssugar-free, dill pickles, spears, cut into thirds
  • 1 oz. 30 g fresh mint, minced, plus 1 sprig of mint
  • 8 8 green olives, sliced
  • 2 tbsp 2 tbsp olive oil

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.

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