French salad is a classic dish at Slovenian family gatherings, such as holidays and picnics. With Easter approaching and picnic season slowly starting, it's the perfect time for a vegan version of French salad.
Traditional egg-based mayonnaise is replaced with a lighter and more friendly vegan mayo, and the eggs are swapped for avocado—because it's creamy, fancy, and not an everyday thing (ergo: perfect for holidays). To add a bit of that egg-like flavor, we use black Himalayan salt (kala namak).
Ingredients:
- 300 g potatoes
- 200 g carrots
- 200 g frozen peas
- 2 pickles
- 1 small ripe avocado
- 300 g vegan mayo
- 1 teaspoon mustard
- 3 pinches of black salt
- lemon juice
Instructions:
- Cut the carrots and potatoes into cubes about 0.5 cm in size. Boil them in salted water (1 teaspoon of salt per 1 liter of water) for 10–12 minutes, then add the frozen peas and cook for another 2 minutes. Drain the cooked vegetables immediately and rinse under cold water in a strainer. Transfer them to a medium-sized salad bowl.
- Cut the pickles and avocado into cubes of about 0.5 cm. Sprinkle the avocado with black salt. Add both to the other vegetables.
- In a small bowl, mix the vegan mayo, mustard, and lemon juice well. Pour the mixture over the prepared vegetables and gently but thoroughly mix with a spoon.
- Cover the salad bowl with a lid, plate, or plastic wrap and place it in the fridge. Serve the vegan French salad well chilled.
Recipe by: Zulejka Javeršek, author of the blog Uglašena kuhinja.
