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Lettuce cucumbers sorrel eggs green onions sour cream mayonnaise

Cucumber, Egg, and Sorrel Salad with Sour Cream Dressing

An easy-to-make, easy-to-eat salad! Alongside a hot main at lunch or dinner — or on its own — a fresh vegetable salad often hits the spot. A plain vegetable salad can get boring, but it's easy to liven up with just a couple of new ingredients. Take this salad of fresh cucumber, hard-boiled egg, and green onion: the cucumber and herbs keep it light and refreshing, while the egg makes it filling and satisfying.

Snezhana

Recipe author

Lettuce cucumbers sorrel eggs green onions sour cream mayonnaise

Composition / ingredients

Servings:

Cucumber

Eggs

Green onion

Sorrel

Salt

Mayonnaise

Sour cream

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 5 g

Fats 61 % 11 g

Carbohydrates 11 % 2 g

108 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients. For the dressing you can use mayonnaise or a mix of mayonnaise and sour cream — the second option makes for a more interesting flavor. If you're eating clean or watching your figure, plain unsweetened yogurt works well too.
Step 2:

Scrub the eggs, put them in a pot, cover with water, add a pinch of salt, and hard-boil them for about 20 minutes from the time the water comes to a boil. Drain off the hot water and immediately cover the eggs with cold water — it makes them easier to peel. Peel the eggs and cut them into cubes.
Step 3:

Rinse the cucumber and pat it dry with a paper towel. Cut it into half-moons or cubes, whichever you prefer.
Step 4:

Rinse the green onion, pat it dry with paper towels, and finely chop it.
Step 5:

If you like, add a few leaves of fresh sorrel along with the green onion — it gives the salad a pleasant tang and adds extra vitamins. Rinse the sorrel leaves, pat them dry, and finely chop them.
Step 6:

Put all the ingredients in a deep bowl. Add the dressing — mayonnaise, a mayonnaise-and-sour-cream mix, or yogurt. Salt to taste, depending on the dressing; mayonnaise is salty enough that you may not need any extra salt at all.
Step 7:

Toss the salad well, let it sit and chill in the fridge for 15 minutes, and serve it on its own or as a side to a main dish. You can serve it in a big bowl or press it into a ring mold on a plate and garnish with fresh herbs — either way it's just as tasty. Enjoy!