A HEALTHY Persian Salad Olivieh

Come on Persians, let’s face it, there’s a reason our fathers and uncles have those pot bellies; Persian food. It’s one of a kind, always saliva inducing, forever flavourful and smothered in barberries, pistachios and mayo. Salad Olivieh, our version of potato salad calls for at least 2 CUPS of mayonnaise and that particular recipe claimed to be a “healthier” version of the original. And, as if that ain’t heart-attack inducing enough, we Iranians like to spread even MORE mayonnaise on top. My dilemma is, it happens to be one of my favourites. So, my mission? To healthify the shizz out of it.

First, abort chicken – the original recipe calls for shredded chicken.

Next, abort mayo and use a combination of 100% natural yoghurt and avocado instead.

3 free-range eggs, hard boiled
3 medium potatoes, boiled
2 cups of frozen peas, corn and carrots, thawed
1 cup of Persian gherkins, chopped small

Dressing:
1.5 cups natural yoghurt (I used Greek yoghurt)
1/2 large avocado
juice of half a lemon
1 tbsp olive oil
1 tsp salt
1 tsp black pepper

Grate the eggs and potatoes and transfer to a large bowl.

Next, add peas, corn, carrots and gherkins then mix well.

For the dressing, combine all dressing ingredients in a blender and blend until smooth.

Reserve 1/4 cup of dressing then add remainder to the salad.

Mix mix mix again.

To finish, transfer salad to a nice dish, smooth top using back of a spoon then decorate pretty.