INGREDIENTS

For the dressing:

  • 50 ml of 1.6% fat milk
  • 100 ml of MCT oil (or any other oil of your choice)
  • A pinch of salt
  • 2 teaspoons of white vinegar or lemon juice

For the vegetables:

  • 2 potatoes
  • 2 carrots
  • 100g peas (or green beans)
  • 5-6 pickles, or more or less, depending on your taste

Preparation time: 5-7 minutes for cooking the vegetables, 5 minutes to make the dressing, plus time for cooling the vegetables

INSTRUCTIONS

  • Peel the potatoes and cut them into very small cubes.
  • Clean the carrots and do the same.
  • I cooked the potatoes, carrots, and peas separately in the microwave.
  • Once the vegetables are cooked, let them cool completely.Meanwhile, prepare the dressing:
  • Put 50 ml of milk and 100 ml of MCT oil (or any oil you prefer) into a glass.
  • Blend with a mixer, and when it begins to thicken, add the 2 teaspoons of vinegar or lemon juice and a pinch of salt.
  • Blend a little more until the mixture is completely thickened.
  • When the vegetables are cool, add the dressing and the sliced pickles, then mix everything together.
  • If you like, you can also add a pinch of curry.

Note: The amount of milk and oil can be adjusted according to taste. The important thing is that the oil quantity should always be double the amount of milk.

It can be served spread on slices of lean cooked ham (2-3% fat).