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Salad of fresh cucumbers and cheese

Fresh Cucumber and Cheese Salad

Simple, fast, tasty, budget-friendly, for any day! Fresh cucumber and cheese salad is an appetizer with a springtime feel. Juicy cucumbers, a cheese layer with egg whites and yolks, and plenty of herbs - all of it gives the dish freshness, a pleasant taste, and a delicate texture.

Maria

Recipe author

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Composition / ingredients

Servings:

Hard cheese

100

Eggs

Cucumbers

Dill (2 sprigs)

Green onion (2 stalks)

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 9 g

Fats 58 % 15 g

Carbohydrates 8 % 2 g

182 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make a fresh cucumber and cheese salad? Very simply! First, gather all the ingredients on the list. You can add to or swap out the ingredients to taste. Use store-bought mayonnaise or make your own.
Step 2:

Wash and dry the cucumbers. Cut them into small cubes. To make the salad more tender, I recommend peeling them. The number of cucumbers depends on their size. If they're large, like mine, two are enough; if they're the short kind, you can use 3-4.
Step 3:

Hard-boil the eggs, cool, and peel them. Separate the whites from the yolks. Grate the whites on a coarse grater. Grate the yolks on a fine grater. You can grate the yolks now or directly onto the salad, where they'll be fluffier.
Step 4:

Grate the cheese on a medium grater. Any cheese will do. I have plain Russian cheese.
Step 5:

Wash, dry, and chop the dill and green onion. If you like, you can replace or supplement them with other herbs - cilantro or parsley, say - or use a mix of different herbs.
Step 6:

You can just mix all the ingredients in a bowl, but I prefer to assemble the salad in a 14-16 cm food ring. Put the diced cucumber down as the first layer and pipe mayonnaise over it. I put the mayonnaise in a piping bag and snipped off the tip - that's handier than a spoon.
Step 7:

Spread the grated cheese as the next layer and pipe mayonnaise over it. You can salt some of the layers if you like, but I usually don't add extra salt to mayonnaise salads - the mayonnaise is plenty.
Step 8:

Next - grated egg whites and mayonnaise.
Step 9:

Another layer - grated egg yolks.
Step 10:

Sprinkle the remaining chopped herbs on top.
Step 11:

Remove the food ring before serving. Garnish the salad as you like. Enjoy!

It's better to make the mayonnaise yourself - it'll be tastier and healthier. See some interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as a dressing instead of just mayonnaise. Use them on their own or mix them with mayonnaise in any proportion you like - this lowers the calorie count of the dish.