Olivier with shrimps, avocado and homemade mayonnaise
4 servings
30 minutes
This exquisite Olivier salad in an author's rendition combines the tenderness of shrimp, the creamy texture of avocado, and the freshness of cucumbers, creating a harmony of flavors. The history of Olivier dates back to the 19th century when French chef Lucien Olivier introduced it to the Moscow public. In this modern version of the classic, traditional ingredients give way to lighter and more elegant combinations. Homemade cashew mayonnaise adds richness to the dish, while lemon juice and mustard provide spicy notes. The salad is perfect for festive gatherings or a light dinner, surprising guests with its original taste and refined style.
1
Boil and peel the carrots, shrimp, and eggs. Cut the carrots into small cubes, peel and pit 1 avocado, and cut it into small cubes, as well as the fresh cucumber. Add canned peas, finely chopped onion, salt, and mayonnaise.
- Carrot: 2 pieces
- Cooked peeled prawns: 200 g
- Chicken egg: 2 pieces
- Avocado: 2 pieces
- Cucumbers: 2 pieces
- Canned green peas: 1 jar
- Onion: 1 head
- Sea salt: to taste
- Olive oil: 3 tablespoons
2
To make mayonnaise, rinse 1 cup of raw cashews and soak them in cold water for 2-3 hours. Then drain the water and load them into a blender with all the other ingredients. Blend until smooth. If necessary, add 1 tablespoon of cold water.
- Cashews: 1 glass
- Mustard powder: 1 tablespoon
- White wine vinegar: 1 teaspoon
- Garlic: to taste
- Lemon juice: 1 tablespoon
- Ground black pepper: to taste
