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Radish salad with egg cucumber and green onion

Radish Salad with Egg, Cucumber, and Green Onion

The light, crisp flavor of this salad is hard not to love. Fresh and easy, it's just the thing to load up on vitamins after a long winter. There's nothing tricky about it — no special skills required.

Julia M.

Recipe author

Radish salad with egg cucumber and green onion

Composition / ingredients

Servings:

Radishes

200

Cucumber

Eggs

Green onion

Dill

Sour cream

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 4 g

Fats 42 % 5 g

Carbohydrates 25 % 3 g

77 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make radish salad with egg, cucumber, and green onion? First, hard-boil the eggs. Put them in a small saucepan, cover with cold water, set over the heat, and bring to a boil. Boil for 5 to 7 minutes, then drain and cover with cold water so they cool faster. Peel the cooled eggs, chop them, and put them in your salad bowl.
Step 2:

Rinse the radishes and cucumber well under running water and pat off the excess. Trim off the ends.
Step 3:

Quarter the cucumber lengthwise, then chop it. Add it to the bowl with the eggs.
Step 4:

Slice the radishes into the same thin quarters and add them to the salad as well.
Step 5:

Rinse the green onion and dill. Chop the greens and add them to the salad.
Step 6:

Dress the salad with a little sour cream and a pinch of salt to taste. Toss it and turn it out into a serving bowl. Chill it briefly in the fridge before serving. Serve it as a side to any meat dish, at lunch or dinner. Enjoy!

This salad is at home both on a holiday spread and in the everyday rotation. Fresh and tasty, it wins everyone over — the cucumber and radish lend a satisfying crunch and keep it light, while the eggs make it more filling. Dress it up with fresh tomatoes, napa cabbage, or canned corn. For the dressing, you can swap in olive oil with a squeeze of lemon, or mayonnaise. It's the kind of salad that smells like spring, which makes it a natural for picnics and cookouts alongside grilled meats.
You can replace the sour cream with plain unsweetened yogurt.
Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe brush and a little food-grade wash are best.