The Olivye salad is a truly epic party salad. There were no holidays in my house that had no Olivye salad on the table. Spreads for birthdays, anniversaries, graduations, Christmas, and of course, the New Year’s table wouldn’t ever be complete without this epic salad.
On the other hand, if you would randomly make the Olivye salad (just because) and someone walks in on you, the first question they would ask: “Oh, well, what are we celebrating today?” The point I’m making here is – Olivye salad = Celebration. So let it be so!
I make this salad when I feel like a celebratory kick is needed, whether it’s a party of 1, a romantic dinner for two, or a get-together with friends and family. This salad makes a delicious side or turns any lunch into a celebration. Sometimes on hot summer days, I make it for dinner.
Traditionally this salad was made with eggs, some kind of meat, onions or scallions, and mayo. Those ingredients are not vegan at all and for sure are not sattvic.
The recipe I’m presenting you here is my vegan version of the classic Olivye salad. The recipe evolved through trial and error as I created the perfect balance of texture and taste while keeping plant-based integrity and sattvic nature. Truthfully, I can’t even tell the difference between the plant-based version, and the original one, other than my recipe is fresher and lighter.
Some general salad ingredient notes here:
Potatoes. Regular potatoes are neutral pranic food. This food doesn’t do much, really, other than make you sluggish and sleepy. So if you don’t mind, you can go ahead and use regular potatoes.
As to my taste, this salad tastes much better with regular potatoes. If you choose to go with regular potatoes, I would recommend selecting waxy potatoes. This potato type has less starch, making potatoes retain their shape better after being cooked. Red skin potatoes, new potatoes, and fingerling potatoes all fall into this category.
To keep this recipe 100% sattvic (positive pranic), You can use Hannah sweet potato*. Hannah sweet potato is white; actually, it is not so sweet and resembles a real potato in taste and texture. The salad will come out on a sweeter side though. From all varieties of sweet potato, only Hannah’s sweet potato will make a substitute.
Pickles. Pickles must be crispy. Fermented no-vinegar pickles are great; half-sour pickles work wonderfully as well.
Chopping. Everything should be chopped into tiny cubes. The smaller, the better. The idea behind this is that each spoon (bite) will have all of the ingredients at once.
Do not overcook your vegetables. We want them nice and firm, not mushy. But if this happens, rest assured that your salad still will taste great; just the texture will be affected.
Dressing. I suggest two dressing options for this salad. Both of them are divine, quick, and easy to make. (I don’t use store-bought dressings at all; whether they are vegan or not, they still contain preservatives and emulsifiers.)
First is Simply Creamy Vegan Dressing, or you can use a Better Than Ranch dressing. I placed full dressing recipes right below the salad recipe.
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- 1 cup cooked* chickpeas (optional)
- 3 potatoes (about 2 cups chopped)
- 1 cup green peas (fresh or frozen)
- 3 carrots (about 2 cups finely cubed)
- 1 cucumber (1 cup finely cubed)
- 1 cup pickled cucumbers (1 cup finely cubbed)
- 1/4 cup dill (fresh, chopped)
- 1/2 tsp Himalayan salt
- 1/2 tsp black pepper
2 Dressing Options
- Creamy Vegan Dressing ( see the dressing recipes below)
- Better Than Ranch Dressing ( see the dressing recipes below)
chickpeas
- Soak half a cup of chickpeas overnight in 2 cups of water with a pinch of salt and a splash of lemon. In the morning, rinse them through a mesh sieve. Place chickpeas in a pot with 2 cups of water, cover with a lid. Bring them to a boil, lower the heat and cook on medium-low heat for 1/2 hour. Add salt and continue cooking for at least 1/2 hour. (I add a tbsp. of Basic Savory Sattvic Spice Mix, but it is optional for this recipe. If you have it handy I would recommend using it.)You can use a pressure cooker if you prefer.Drain the chickpeas and set them aside to cool.
cooking vegetables
- Wash and scrub potatoes and carrots. Add potatoes to a large pot and fill it with water. The water level should be about 2 inches above the potatoes. Cover with a lid, bring potatoes to boil, continue cooking on medium heat. 10 minutes later, add whole carrots into the same pot and continue cooking for another 20 min, or until vegetables are tender***.Drain and rinse all the vegetables under cold water to stop the cooking process, and set them aside on the large plate to cool completely.While potatoes and carrots are cooking, transfer green peas into a small pan, add 1 tbsp of water and a pinch of salt and cook under the lid on medium-low heat for about 6-8 min. Transfer onto a plate to cool.
Chop, chop, chop
- Chop cucumbers, pickles, carrots, and potatoes into small cubes. Wash and chop dill finely. Combine all the vegetables with chickpeas in a large mixing bowl, add salt and pepper and mix well.
- Add Creamy Vegan Dressing or Better Than Ranch dressing, mix well, adjust salt if needed.
- Serve cold****
- vitamix blender
- 1 cup cashews (or hemp seeds*; soaked**)
- 2 tbsp lemon juice (freshly squeezed )
- 1 tsp mustard
- 1/2 tsp Himalayan salt
- 3/4 cup filtered water
- Place all ingredients in a blender and blend on high until smooth
- Store in an air-tight jar or a bottle in a refrigerator for up to 4 days;
- Using a mesh strainer, rinse thoroughly under running water.
- Place cashews into a glass or ceramic bowl and add lukewarm water with a pinch of salt. (the water level should be slightly more than double the height of the ingredients in the bowl.)
- Place a cotton towel over the bowl;
- Soak cashews for 4 to 6 hours;
- Drain off soaking liquid and rinse thoroughly with fresh water;
- vitamix blender
- 1 cup cashews (or hemp seeds*; soaked**)
- 2 tsp mustard
- 1 cucumber (peeled, 1 cup chopped )
- 1 tbsp lemon juice (freshly squeezed)
- 1 medjool date
- 1 tsp Herbs de Provence
- 1 tsp Universal sattvic spice mix (optional)
- 1/2 tsp Himalayan salt
- 1/2 tsp black pepper
- 1/2 cup filtered water
- Peel and chop cucumber.
- Place all ingredients in a blender and blend on high until smooth.
- Use right away at room temperature. Store in an air-tight jar or a bottle in a refrigerator for up to 4 days. It will thicken in the fridge.
- Using a mesh strainer, rinse thoroughly under running water.
- Place cashews into a glass or ceramic bowl and add lukewarm water with a pinch of salt. (the water level should be slightly more than double the height of the ingredients in the bowl.)
- Place a cotton towel over the bowl;
- Soak cashews for 4 to 6 hours;
- Drain off soaking liquid and rinse thoroughly with fresh water;
What about you?
Did you try this recipe? If yes, let me know how it went! Leave a comment below and share a picture of your salad on Instagram with the hashtag @positivepranic #positivepranic, so I can see your beautiful creation 🙂 or join the Positive Pranic Facebook group and share your pictures and experiences there 🙏
Be Alive 🌱,
❤ Love, Julia
*Side note: As you may already know, a sweet potato is not a potato at all. The regular potato belongs to the nightshade family, while the sweet potato is a tuberous root vegetable that belongs to the morning glory family, making it well suited for a sattvic energy diet.
