LENTEN

Vegan Olivier Salad with Shrimp and Honey-Mustard Dressing

Salads | European cuisine

⏳ Time

40 minutes + 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Vegan Olivier Salad with Shrimp and Honey-Mustard Dressing

Ingredients

Shrimp - 17.6 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.