The Russian Mimosa salad first appeared in the Soviet Union in the early 1970s, and its name owes to the tender spring flower mimosa. It’s related to the fact that it’s equally delightful to the eye with a bright yellow color. Today, practically every café, and restaurant in Russia proudly serve this salad, and few can resist it. Usually, this salad contains layers of vegetables and contains mayonnaise as many Russian dishes, but in this healthy version of Mimosa salad – there is no mayonnaise, and it is as yummy and juicy as the original one. Check out why is it so. 🙂
- Cook the potatoes and carrots for 20 minutes, and the eggs for 15 minutes. let them cool down and place them in the fridge for half an hour. This way, the grating later will be easier.
- Drain the liquid out of the tuna, then put it in a bowl. Add 1/2 of the cooking cream in the tuna bowl (the cream should be previously seasoned in another bowl with garlic powder, 1/2 tbsp of black pepper, and a bit of dried parsley/thyme).
- Place the creamed tuna in a large glass bowl, as its first layer (this tuna-cream combo came out to be extremely tasty, even for a regular eat! Give it a try.)
- Add grated carrots over the tuna layer, they will serve as the second layer. Pour a bit of seasoned cream over the carrots, too.
- Boil some water in another bowl, and add the peeled onion there (sliced in 4). Let it stay in the water for 5 minutes, then chop it roughly and place it over the grated carrots. Add some dried parsley/thyme and pour a bit of the seasoned cooking cream.
- Divide the egg whites and egg yolks, grate the egg whites and place them over as the third layer.
- Peel the potatoes, grate them, mix them with the rest of the seasoned cooking cream, and place them in the glass bowl as the fourth layer.
- Grate the yolks, grate them and place them as the final, fifth layer of the Mimosa salad. Sprinkle dried thyme and 1/2 tsp black pepper over them, and you may serve the salad. Mimosa salad is kept in a fridge and it should be served cold. Enjoy!