Vegan Olivye Salad Toast (Dairy-Free, Egg-Free)
A creative twist on the classic Russian salad, made vegan and served on toast.
25m prep + 5m cook4 servings
Contains eggContains wheatDAIRY-free
280 cal|5g protein|40g carbs|12g fat|5g fiber
Ingredients
- 2 medium Potatoes, boiled and diced
- 1 medium Carrots, boiled and diced
- 0.5 cup Green peas
- 0.5 cup Dill pickles, diced
- 0.5 cup Vegan mayonnaise
- 0.25 tsp Salt
- 0.25 tsp Black pepper
- 4 slices Bread slices, toasted
Instructions
- 1In a large bowl, combine the 2 medium Potatoes (boiled and diced), 1 medium Carrots (boiled and diced), 0.5 cup Green peas, and 0.5 cup Dill pickles (diced).
- 2Add the 0.5 cup Vegan mayonnaise, 0.25 tsp Salt, and 0.25 tsp Black pepper to the bowl with the vegetables and pickles.
- 3Gently mix all the ingredients together until everything is evenly coated with the vegan mayonnaise and seasonings.
- 4Carefully spread the prepared salad mixture onto the 4 slices of toasted Bread slices.
- 5Serve the Vegan Olivye Salad Toast immediately.
Substitutions
Mayonnaise → Vegan Mayonnaise
Avoids dairy and eggs
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.