Main Page
Fast and tasty
Spring radish salad with egg and cucumber

Spring Radish Salad with Egg and Cucumber

Absolutely delicious! A simple recipe for a delicate salad that's perfect for special guests. Let me share an easy spring salad with you. The ingredients are all easy to find — fresh cucumbers being the only thing that can be a little scarce. They usually show up in stores in early spring and aren't ready from the garden until a bit later, around the time the radishes are finishing up. Don't skimp — grab a couple of cucumbers and give this tasty salad a try.

Katerina

Recipe author

Spring radish salad with egg and cucumber

Composition / ingredients

Servings:

Radishes

Cucumbers

Eggs

Yogurt

Green onion

Dill

Lettuce

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 5 g

Fats 36 % 4 g

Carbohydrates 18 % 2 g

64 kcal

GI: 67 / 33 / 0

Cooking method

Cooking time: 30 min

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:
Step 7:

Step 7:
Step 8:

Step 8:

Let's get started. First, of course, wash and dry the herbs and vegetables. Slice the radishes into rounds and cut the cucumbers into sticks. Hard-boil the eggs and cut them into cubes (as best you can — eggs are tricky to cut neatly). Finely chop the herbs (besides green onion, lettuce, and dill, feel free to add parsley, basil, cilantro — whatever you love! The more you add, the more vitamins and bright spring flavor you get). Sprinkle the chopped herbs with salt right on the cutting board and bruise them a little so they release their juices. That's it. Mix everything together, season with pepper to taste, and dress with the yogurt. I recommend using plain, unsweetened yogurt so it doesn't overpower the flavors.