Lenten Olivier with shrimps and honey-mustard sauce

4 servings

40 minutes

Lean Olivier with shrimp and honey-mustard sauce is an elegant reimagining of the classic salad, combining the freshness of seafood with the spiciness of the dressing. Its roots lie in European cuisine, where traditional recipes are adapted to modern dietary needs. Shrimp adds a refined taste to the dish, while the combination of avocado, pickles, and tender potatoes creates a harmonious balance of textures. The honey-mustard sauce adds subtle sweetness and mild spiciness, highlighting the natural freshness of the ingredients. This dish is perfect for a light dinner or festive table, impressing guests with its originality and sophisticated flavor. The simplicity of preparation makes it accessible even for novice cooks, and serving the sauce separately allows everyone to enjoy the taste in their own interpretation.

Energy value per serving

• Calories: 462.2
• Proteins: 30.9g
• Fats: 21.6g
• Carbohydrates: 37.3g

Ingredients

• Shrimps: 500 g
• Carrot: 1 pc
• Potato: 4 pc
• Cucumbers: 1 pc
• Pickles: 2 pc
• Canned green peas: 1 jar
• Avocado: 1 pc
• Lenten mayonnaise: to taste
• Salt: to taste
• Dijon mustard: 2 tbsp
• Olive oil: 1.5 tbsp
• Sunflower oil: 1.5 tbsp
• Water: 1.5 tbsp
• Honey: 1.5 tbsp
• White wine vinegar: 2 tsp

Cooking steps

1. Boil the potatoes and carrots together until the potatoes are cooked.

   Required ingredients:

   • Potato: 4 pieces
   • Carrot: 1 piece

2. While the vegetables are boiling, we prepare the shrimp. They can be boiled in plain water or in a fragrant broth: 2 liters of water + 2 cloves of garlic + ½ lemon juice + 2 bay leaves + 1 tablespoon of salt + pepper. We drop the shrimp into boiling water and cook for no more than 3 minutes. Once the shrimp are ready, we drain them and rinse with cold boiled water (this helps them peel better).

   Required ingredients:

   • Shrimps: 500 g

3. When the preparation is finished, we peel the fresh cucumber, cut all the ingredients into small cubes, and add peas.

   Required ingredients:

   • Cucumbers: 1 piece
   • Canned green peas: 1 jar

4. Combine all ingredients, add salt, pepper, and low-fat mayonnaise to taste, and refrigerate the salad for half an hour.

   Required ingredients:

   • Lenten mayonnaise:  to taste
   • Salt:  to taste

5. We combine mustard, olive oil, sunflower oil, water, honey, and wine vinegar, mixing well until smooth. The honey-mustard sauce is ready; we serve it in a separate sauceboat and drizzle it directly onto the plates when serving.

   Required ingredients:

   • Dijon mustard: 2 tablespoons
   • Olive oil: 1.5 tablespoon
   • Sunflower oil: 1.5 tablespoon
   • Water: 1.5 tablespoon
   • Honey: 1.5 tablespoon
   • White wine vinegar: 2 teaspoons