The Russian salad is the most popular appetizer in Spanish bars. This version uses a mix of light mayonnaise and Greek yogurt that cuts the calories in half without sacrificing creaminess. With quality tuna and good pickles, the result is simply irresistible.
Mediterranean
Light Russian salad with yogurt mayonnaise
Classic Russian salad with tuna, olives and light Greek yogurt mayonnaise. Lighter version of the most popular Spanish appetizer.
- Spain
- Main course
- Light
- High fiber
- Low sugar
- easy
- lactosa
25 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 16 g
- Fiber 4 g
- Carbohydrates 24 g
- Fat 12 g
- Sodium 580 mg
Story behind the dish
Preparation
Light Russian salad with yogurt mayonnaise is a preparation from Spain with easy difficulty. Reserve about 45 minutes in total (25 for mise en place and preparation, 20 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 medium cooked potatoes, diced.
- Have ready: 3 diced cooked carrots.
- Have ready: 200 g of cooked green beans.
- Have ready: 200 g of tuna in olive oil (drained).
- Have ready: 100 g of stuffed green olives.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Cook the potatoes
Cook the potatoes, carrots and beans separately; cools completely. Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better.
-
Cut everything into uniform 1 cm cubes.
Cut everything into uniform 1 cm cubes. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Prepare the light mayonnaise by mixing yogurt
Prepare the light mayonnaise by mixing yogurt, mayonnaise, lemon and salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Carefully mix all the vegetables with the tuna
Carefully mix all the vegetables with the tuna, olives and pickles. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the mayonnaise and mix gently
Add the mayonnaise and mix gently. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Refrigerate for at least 2 hours
Refrigerate for at least 2 hours. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Decorate with strips of bell pepper and serve very cold
Decorate with strips of bell pepper and serve very cold. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Test for salt and seasoning before plating: the final balance is adjusted at the last moment.
- Preserve the skin of vegetables and fruits when edible to take advantage of all the fiber.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.