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Festive table
Simple inexpensive birthday salad

Simple, Budget-Friendly Birthday Salad

Bright, layered, delicate, and made from everyday ingredients for a celebration! This simple, inexpensive salad works for a birthday or any other occasion. Easy to make and very tasty, it turns truly festive with just a little garnish — and in turn becomes the centerpiece of the table!

Yulia

Recipe author

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Composition / ingredients

Servings:

Potatoes (medium)

Carrots

Cod liver

250

Eggs

Green onion

Pickled cucumbers

120

Mayonnaise (or to taste)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 4 g

Fats 66 % 21 g

Carbohydrates 22 % 7 g

233 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a simple, budget-friendly birthday salad? Gather the ingredients on the list. Use as much green onion as you like. You can make the mayonnaise yourself.
Step 2:

Put the clean root vegetables in a pot, cover with water, and bring to a boil. Cook the vegetables over moderate heat until tender. Test them with a knife — if they're soft and the knife slides in easily, they're done. Take the boiled potatoes and carrots out of the water and let them cool completely. Peel the potatoes and grate them on a coarse grater.
Step 3:

Peel the cooled carrots and grate them on a coarse grater as well.
Step 4:

Take the cod liver out of the jar and set it on a paper towel to drain off the excess oil. Mash the liver into smaller pieces with a fork.
Step 5:

Hard-boil the eggs. How do you hard-boil eggs? Cover them with water, bring to a boil, and cook over moderate heat for 7–8 minutes from the moment the water boils. Plunge the cooked eggs straight into cold water so they cool and peel more easily. Separate the cooled eggs into whites and yolks. Grate the whites on a coarse grater.
Step 6:

Cut the pickled cucumbers into thin strips. If you prefer, you can grate them on a coarse grater too.
Step 7:

You can assemble the salad in a plating ring or in a salad bowl of a suitable size and shape. Spread the grated potato over the bottom and smooth it well. Apply a layer of mayonnaise.
Step 8:

Add the cod liver as the next layer. This layer doesn't need any mayonnaise.
Step 9:

Wash the green onion, dry it, and chop it finely. Scatter it evenly over the liver layer.
Step 10:

Then add the pickled cucumbers and smooth them out.
Step 11:

Spread a layer of mayonnaise over the pickled cucumbers.
Step 12:

Add the grated carrots and smooth them out. Apply mayonnaise.
Step 13:

Cover the carrot layer with grated egg whites and spread with mayonnaise.
Step 14:

Finish the salad with the egg yolks, grating them over the top. Refrigerate the salad for a couple of hours so it can soak through.
Step 15:

Before serving, garnish the salad however you like. Enjoy!

Make salads only from fully chilled ingredients. A salad made from warm ones can spoil quickly.
It's better to make the mayonnaise yourself — it's tastier and healthier. See some interesting homemade mayonnaise recipes here. You can also use not just mayonnaise as a dressing, but also sour cream or plain yogurt. Use them on their own or mix them with mayonnaise in any proportion you like — that will cut the calorie count of the dish.