Calamar and potato salad with pistachio vegan mayo
- 400g of calamars
- 200 g of potatoes
- 1 carrot
- 30 ml of soymilk
- 50 ml of cold pressed sunflower oil
- a pinch of salt
- one teaspoon of PISTACHE organic pistachio paste
- one teaspoon of extra virgin olive oil
- one lemon
- some peppermint leaves
Wash, peel and cut the potatoes into slices and steam it for 10-15 minutes, until it’s cooked.
Peel the carrot, grate it and keep it in water and lemon juice, so it won’t become dark.
Clean and wash the calamars. Remove the skin, innards, beak and eyes.
Cut it into slices and steam it for 4-6 minutes. You can add a slice of lemon to the water, so it will be more tasty. The calamar rings should be white, but it shouldn’t cook for long, so it will remain tender.
Put the potatoes, carrots, calamars and few peppermint leaves in a bowl. Add some olive oil, and salt and mix all together.
Prepare the vegan mayo: put soymilk, sunflower oil salt, lemon juice of half lemon in the blender and blend it until it becomes smooth and homogenous. Add a table spoon of pistachio paste to give more flavour and sweetness.
Serve the salad with pistachio vegan mayo that will underline the taste.
To enrich the pistachio flavour, we advise you to add a sppon of pistachio paste directly on your plate right next to the salad.