Laguna Salad

A delicious salad that's a breeze to make! It turns out so tasty you can easily work it into your holiday spread.

Recipe author

Servings:

Salmon (lightly salted)

200

Chicken eggs

Potatoes

Carrots

Cucumbers (fresh)

Dill

Green onion

Mayonnaise

Salt

Allspice

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 7 g

Fats 36 % 8 g

Carbohydrates 32 % 7 g

114 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make Laguna salad? Gather your ingredients. Boil the carrots, eggs, and potatoes, then peel them.
Step 2:

Cut the potatoes into small dice.
Step 3:

Finely chop the eggs.
Step 4:

Dice the carrots small as well.
Step 5:

Finely dice the cucumber.
Step 6:

Finely dice the salmon. Put all the ingredients in a salad bowl, add the mayonnaise, season with salt and pepper, and toss together.
Step 7:

And that's it — the salad is ready. Serve it in individual bowls or mounded on a platter. Garnish however you like. Enjoy!

If the skin on a fresh cucumber isn't tough, damaged, or bitter, there's no need to peel it.
The salad looks neatest when all the ingredients are cut to the same size and shape (small cubes, for instance).
How do you hard-boil eggs? To keep them from cracking, start them in cold water and cook over low heat. Boil for 9 minutes once the water comes up, then plunge them into cold water to cool. The sudden temperature change makes the shells peel more easily.