Spring salad with cucumber and egg
Description
I suggest making a spring salad with cucumber and egg. Despite being very light, this salad turns out quite filling and can be served as a main dish. When young green onion shoots are already flourishing in the garden, it's the perfect time for this healthy salad. Sometimes I add young radishes to the salad—it becomes even juicier. Give it a try!
Instructions
- 1
Step 1
Prepare all the ingredients. Boil the eggs hard in advance and let them cool.
- 2
Step 2
Cut off the ends of the cucumber and taste them; if they are not bitter, leave the skin on. Cut the cucumber lengthwise into slices, then crosswise into matchstick strips. Transfer to a deep bowl or directly into a salad bowl.
- 3
Step 3
Peel the eggs and cut them into small strips. Add to the cucumbers.
- 4
Step 4
Chop the onion and parsley with a knife. For a more pronounced aroma, you can also add fresh dill.
- 5
Step 5
As a dressing, you can choose sour cream, mayonnaise, or a mixture of these ingredients. Another excellent and highly healthy option is natural yogurt. And of course, don't forget salt and pepper—add to taste.
- 6
Step 6
Mix well. The spring salad with cucumber and egg is ready. Serve immediately.
- 7
Step 7
Done.