You can organize a light and hearty snack yourself by preparing a salad of cucumber, tomato and egg. Such ingredients can be found in any kitchen, they can be mixed with each other, supplemented with sour cream or mayonnaise of any fat content.
For an evening snack, you can include onions or green onions, young green garlic in the list of products. In general, the salad is not high in calories, it is suitable for lovers of proper nutrition or those who follow a diet.
Meat gourmets can be advised to add a few slices of ham, milk sausage or smoked sausage to the dish - if desired.
It is undesirable to mix slices of food in one container, as the chicken eggs will get wet and give the dish an untidy look.
Ingredients:
Leaf salad - 4-5 pcs.
Cucumbers - 2 pcs.
Tomatoes - 2 pcs.
Boiled chicken eggs - 2 pcs.
Sour cream - 3-4 tablespoons
Spices to taste
Greens for serving
Preparation:
1. Rinse the lettuce leaves, dry them with paper napkins or towels, and overlap them on a plate. If desired, you can pick them up with your hands or cut them.
2. Rinse the cucumbers in water, carefully removing the thorns on their surface. If the vegetables are of late varieties, it is best to cut off the peel from them - it is dense and tough in taste. Cut fresh cucumbers into plates and then cut into small pieces or large cubes. Arrange on lettuce leaves in a plate.
3. Rinse the tomatoes, cut each of them in half and cut green cuttings from the halves. Cut into quarters and place on a plate if small. Cut large tomatoes into slices. Cherry tomatoes look especially attractive in the dish. Boil chicken eggs in salted water for about 12-14 minutes in advance, counting the time from the moment of boiling, then cool sharply in ice water for about 10 minutes. Peel off the shells from them, washing each egg. Cut in half vertically, then divide each of the halves again, thus making egg quarters. Place them on a plate between the other ingredients.
4. Put sour cream or mayonnaise of any fat content in a chaotic manner, salt and pepper the dish to taste.
5. Garnish with fresh herbs and serve immediately after cooking, until the vegetable slices have drained the juice from the salt.
It is not recommended to cook a salad of cucumbers, tomatoes and chicken eggs for future use, as it has a short shelf life. You can prepare food in advance to create it and store them in the refrigerator.
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