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. (5 tbsp) 28 g (75 ml) fresh mint, minced, plus 1 sprig of mint
  • 8 8 green olives, sliced
  • 2 tbsp 2 tbsp olive oil
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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.

Tip

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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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

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