As far back as I can remember, since childhood I adored cod liver, in any dish. Salads and stuffed chicken eggs have always been my favorites, the main thing is that they contain a lot of this product. These dishes have changed a lot over the years, but one ingredient is always present in their composition.
Today we will prepare a salad from the “proper nutrition” series, it is very light, fresh, crispy, tasty and healthy. And if you are on a weight loss or maintenance diet, you can safely replace one meal with it.
Ingredients:
Cod liver - 125 g
Chicken egg - 1 pc.
Peking cabbage - 100 g
Fresh cucumber - 50 g
Tomato - 60 g
Lemon juice - 1 tablespoon
Parsley - a couple of twigs
Sea salt - to taste
Ground black pepper - to taste
How to cook:
Prepare foods from the list. Wash all vegetables and parsley under running water, wipe dry with paper towels.
Send a large chicken egg in a saucepan to the fire, after boiling, cook for no longer than 10 minutes. Then it will need to be cooled in ice water and peeled from the shell.
Open the jar of cod liver, drain the oil, but leave a little less than a teaspoon, it will be useful to us later.
Peking cabbage cut into thick strips, put on a flat dish where you will serve the salad. By the way, it can be replaced with absolutely any green salad - your favorite.
Cut the fresh cucumber into thin slices, spread on top of the cabbage layer.
Cut the tomato into slices of equal thickness, place on top of the vegetables.
Cut the cod liver directly in a jar with a sharp knife into small slices, spread them evenly throughout the salad.
Now cut the boiled and peeled chicken egg lengthwise into quarters, send to the rest of the ingredients. Pour lemon juice over the top, add a drop of the remaining oil from the jar, add a little salt and pepper.
That's all. Serve as a cold appetizer or as a stand-alone dish, whichever suits you best. The cod liver salad with egg and fresh vegetables is crispy and refreshing.
Enjoy!
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