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Spring nettle salad with egg

Spring Nettle Salad with Egg and Sorrel

A springtime vitamin bomb — a salad whose flavor will pleasantly surprise you. Nettle is prized as a valuable multivitamin plant, a kind of natural vitamin concentrate. It helps restore the functions of vital organs, benefits the blood, and supports the body as a whole. This salad comes together quickly and makes a wonderful side for grilled meat. Out in nature in springtime, you couldn't ask for anything better. It'll delight you with its flavor and add some variety to your menu.

Valentina

Recipe author

Composition / ingredients

Servings:

Nettle leaves

100

Sorrel

Eggs

Parsley

Green onion

Garlic (green shoots)

Dried spices (salt, pepper)

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 6 g

Fats 67 % 16 g

Carbohydrates 8 % 2 g

174 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Get your greens ready and rinse them well.
Step 2:

Wash the nettles well and pour boiling water over them for 2 minutes, then rinse again with cold water. Squeeze them out and chop them like any other greens.
Step 3:

Hard-boil the eggs and chop them finely.
Step 4:

Chop the green garlic shoots, green onion, and parsley.
Step 5:

Chop the sorrel.
Step 6:

Put everything you've chopped into a bowl, toss together, season with salt and pepper, and add any vegetable oil.
Step 7:

The salad is ready — bring it to the table. Enjoy!

This simple yet very nutritious salad pairs nicely as a side for meat. For variety, you can add grated cheese or diced cucumbers (either pickled or fresh).