Main Page
Fast and tasty
Sorrel egg and cucumber salad

Sorrel, Egg, and Cucumber Salad

The lightest, tastiest, and simplest — and loaded with vitamins! This sorrel, egg, and cucumber salad is the flavor and brightness of summer on a plate. It comes out incredibly juicy, fresh, and fragrant. It can stand on its own as dinner for anyone eating healthy, or round out meat and fish dishes.

Zhemchuzhinka

Recipe author

Watch the video

Composition / ingredients

Servings:

Sorrel

Spinach

Eggs

Shallot

Cucumbers

Olives

Vegetable oil

Salt

Allspice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 5 g

Fats 78 % 25 g

Carbohydrates 6 % 2 g

246 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make a sorrel, egg, and cucumber salad? You'll need a simple set of ingredients — get them ready ahead of time. Cover the eggs with cold water and put them on to boil. Once the water boils, reduce the heat to medium and cook the eggs for about ten minutes.
Step 2:

Peel the onion and wash the greens and cucumber well. Rinse the fresh sorrel leaves thoroughly under running water and pat them dry with paper towels. I also add spinach leaves to this salad, but you don't have to.
Step 3:

If you do decide to add spinach, trim the stems off the spinach leaves. Cut the leaves into medium-sized strips.
Step 4:

Cut the sorrel leaves the same way.
Step 5:

Cut the onion in half and slice each half into thin slivers (or thin half-rings, if you prefer).
Step 6:

Cool and peel the boiled eggs.
Step 7:

Cut them into quarters.
Step 8:

On a plate or in a salad bowl, lay down a first layer of spinach, then the sorrel, the cucumber cut into sticks, the onion, and the olives (green or black).
Step 9:

Arrange the eggs on top, drizzle with oil, and season with salt and ground allspice.

A few words on why, in my opinion, it's worth adding spinach to this salad. It's a very healthy plant, rich in vitamins and minerals such as A, B2, B6, C, E, and K, plus magnesium, iron, calcium, niacin, omega-3 fatty acids, and more. These days you can find spinach in almost any supermarket, or grow it in your garden or on a windowsill. Sorrel, in turn, is every bit as good for you as spinach — it contains organic acids, mineral salts, vitamins, and so on. Tip: before serving, toss all the salad ingredients well and taste for salt. I sometimes add freshly squeezed lemon juice to the salad and use olive oil instead of vegetable oil — to my mind, it makes the flavor even brighter. Enjoy!
How do you hard-boil eggs? To keep the eggs from cracking as they cook, put them in cold water and set them over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then cover with cold water and cool. The sharp temperature change makes the shells easier to peel.
Always wash eggs before using them, since even a seemingly clean shell can carry harmful bacteria. It's best to use food-safe detergent and a brush.