Russian salad cannot be missing on Christmas Eve, but lighter with this tip: you eat as much as you want and you don’t put on a single gram
I’m crazy about Russian salad and now that I’ve discovered how to make it lighter, I eat it without guilt and as much as I want: believe me, the same as the classic!
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I take my whim and I do it with a little cunning, I found a very simple trick accessible to everyone to halve the calories of Russian salad.
Now I only make it like this, the result is the same as the traditional one, but more digestible so that even my mother-in-law can eat it.
I’ll tell you how to do it, you don’t take anything away, in fact you have to add an ingredient
The good thing about this recipe is that there is nothing to remove to transform it into a light dish, on the contrary you have to add an ingredient which will not only give lightness, but also a creamier and more creamy consistency. enveloping and which will further enhance the benefits of all the vegetables that we are going to use: I will reveal my secret to you right away, you will see how easy it is!
Ingredients
300g potatoes
200g carrots
200 gr of peas
150g pickled gherkins
100g mayonnaise
80 g Greek yogurt
Sale qb
Black pepper to taste
A spoonful of lemon juice
Fresh parsley to taste
Preparation of light Russian salad
To make this recipe, start by preparing the vegetables: wash the potatoes and carrots well under running water to remove any residual soil. Place the first ones in a saucepan with cold water and bring to the boil: cook the potatoes until they are tender, this will take around 20-25 minutes depending on their size. At the same time, in another saucepan, bring salted water to the boil and add the carrots cut into slices or pieces according to your preference. Cook for about 10 to 15 minutes until tender but still crisp.
When the potatoes and carrots are ready, drain them and let them cool. In the meantime, devote yourself to preparing the peas: whether you use fresh or frozen, the procedure will be the same. Blanch them in salted water for about 3 to 4 minutes, then drain and cool them under cold running water to maintain their bright color. Once all the vegetables have cooled, peel the potatoes, cut them into cubes of approximately one centimeter and pour them into a large bowl. Also add the carrots, peas and pickled gherkins, drained and cut into slices. Stir gently to mix the ingredients well without crushing the vegetables and set everything aside.
At this point, prepare the sauce to season the salad: in a bowl, mix the mayonnaise with the Greek yogurt, adding a pinch of salt and pepper to taste.
Pour the dressing into the container with the vegetables and mix well until all the ingredients are covered, then cover with cling film and leave to rest in the fridge for at least an hour. Before serving, you can garnish the light Russian salad with fresh chopped parsley, then serve and enjoy!