Radish and egg salad
Description
Perfect for everyday meals. I think the radish and egg salad needs no introduction—it's known and loved by almost everyone. This salad is a harbinger of summer, typically prepared in May and June when fresh young radishes are ready. To make this radish and egg salad, you'll need just a few ingredients and about 10-15 minutes of free time. As for how delicious it turns out—I lack the literary talent to describe it in words :) Cook it and enjoy! The radish and egg salad recipe—presented for your attention. Garnish optionally and serve.
Instructions
- 1
Step 1
Prepare the ingredients. Boil the eggs hard, and thoroughly wash the herbs and vegetables.
- 2
Step 2
Coarsely chop the lettuce leaves and place them in a salad bowl.
- 3
Step 3
Remove roots and stems from radishes, slice them into thin rounds, and add to the salad.
- 4
Step 4
Add coarsely chopped eggs.
- 5
Step 5
Peel the cucumbers, slice them into thin rings, and add them to the salad as well.
- 6
Step 6
Add finely chopped dill and green onion, season with salt to taste.
- 7
Step 7
Dress the salad. I used mayonnaise, which makes the salad more filling. If you prefer a lighter, diet-friendly version, use sour cream or yogurt instead.
- 8
Step 8
Mix well.
- 9
Step 9
The radish and egg salad is ready. Serve immediately.