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Fast and tasty
Cherry salad

Wild Garlic (Ramson) Salad

A healthy, protein-rich salad that won't leave you hungry! It's packed with nothing but vitamins — judge for yourself: cucumber, wild garlic, onion, radish, tomatoes. It would be a shame to pass up such a low-calorie, delicious salad thrown together in no time. It's easy to make — you won't even break a sweat!

sharlis

Recipe author

Composition / ingredients

Servings:

Wild garlic (ramson) (10 stalks)

Cherry tomatoes (or 3-4 medium tomatoes)

Cucumbers

200

Radishes

150

Leek (or 150 g of onion)

150

Quail eggs (or 2-3 chicken eggs)

Salt

Sour cream (or mayonnaise)

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 3 g

Fats 42 % 5 g

Carbohydrates 33 % 4 g

66 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

How do you make wild garlic salad? Gather the ingredients on the list.
Step 2:

For this dish you can use 150 grams of yellow onion or the same weight (150 grams) of leek. If you're using yellow onion, peel and chop it. If you have leek, wash it and cut it into half-rings. You can also use 75 grams of each kind of onion.
Step 3:

Wash the radishes, trim the ends on both sides, cut them in half, and slice them into half-rounds.
Step 4:

I used regular tomatoes for the salad, but cherry tomatoes work too — you'll just need three times as many, since 3 large tomatoes equal about 10 cherry tomatoes. Wash the tomatoes and cut them into four pieces (if regular) or in half (if cherry).
Step 5:

Wash the cucumbers and cut them into thin rounds, which you can leave as they are or cut in half.
Step 6:

Wash the wild garlic and chop it with a knife.
Step 7:

In a salad bowl, mix the wild garlic with the tomatoes, cucumbers, radishes, and onion. Salt it all to taste. For the garnish we'll also need hard-boiled eggs: 2–3 chicken eggs or 10 quail eggs. I used regular chicken eggs for this recipe, but I sometimes use quail.
Step 8:

Arrange the eggs on top of the salad, cut into 2 (if quail) or 4 (if chicken) pieces. Dress the salad with sour cream (or mayonnaise, preferably homemade) of a good fat content. The dish is ready!

In spring, when the body needs vitamins, it's worth thinking about what to eat. One source of those vitamins is wild garlic. It's gathered in the woods in April and May. A bear waking from hibernation regains the strength it lost over winter fairly quickly after feasting on this herb. And wild garlic leaves are good for people too. It's eaten both raw and pickled, and added to hot dishes, bread, and even pies! In our recipe, you can use other greens in place of the wild garlic for the salad — though the flavor of our vitamin salad will be different. Try different versions!
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe detergent and a brush.
Choose tomatoes that are juicy but firm. Soft ones don't hold their shape well; as you slice and toss them, they'll fall apart into a shapeless mush and spoil the look of the dish.