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Fast and tasty
Daffodil salad

Daffodil Salad

A very light, tasty salad with a springtime feel. It's the lightness of the dish, the flavor and balance of ingredients, and the spring-themed presentation that instantly make it feel festive. A very light, fresh, and delicious daffodil salad.

lakshmi-777

Recipe author

Composition / ingredients

Servings:

Eggs (whites from two eggs and grated yolk for the flowers)

Carrots (medium; plus a small boiled carrot for the flower centers)

Green onions (reserve a few stalks for decorating)

Dill

Canned corn

125

Mayonnaise (or sour cream + salt to taste)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 6 g

Fats 54 % 14 g

Carbohydrates 23 % 6 g

177 kcal

GI: 33 / 67 / 0

Cooking method

Cooking time: 30 min

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Set aside a few green-onion stalks for decorating, along with the whites of two eggs for the flowers. Finely chop the eggs, green onion, and dill. Grate the raw carrots on the medium side of a grater. Put everything in a salad bowl and add the corn. Mix well. Dress the salad with mayonnaise — or use sour cream instead, but then be sure to add salt. Decorate the salad with daffodils, which are easy to make from boiled egg whites (the photo shows how to cut the petals). For each flower center, slice a small boiled carrot lengthwise into strips, roll the strips into little tubes, wrap each around a small piece of the white part of a green onion, and set it in the center of a flower. Dust with grated yolk. Scatter the green-onion stalks here and there to make the daffodils look like a bouquet. Enjoy — and happy spring to all the wonderful ladies out there!