A quick-to-prepare salad with radishes, cucumbers and eggs is especially relevant during the ripening season of fresh vegetables and herbs. As a dressing to taste, you can use less fatty sour cream or replace it with natural yogurt with a fat content of 2.5-4%.
Ingredients:
Cucumbers - 150 g
Radish - 200 g
Chicken egg (hard-boiled) - 2 pcs.
Lemon juice - 1 tablespoon
Fresh dill - 20 g
Green onion (feather) - 1 pc.
Sour cream 20% fat - 3 tbsp
Salt to taste
Ground black pepper - to taste
Step by step recipe:
1. Prepare the food: wash and dry vegetables and herbs, peel boiled eggs.
2. Cut the cucumbers into thin slices. If the skin is tough, then it is advisable to remove it first.
3. Cut the radish in the same way. Young cucumbers and small radishes can be cut into thin slices using a mandolin grater.
4. Chop the boiled eggs with a knife, not very finely, so that the size of the pieces is about the same as that of vegetables. Of course, they can be grated or chopped with a fork, but then the yolk will turn into gruel and the finished dish will look less presentable.
5. Chop the dill and green onions with a knife as small as possible. Set aside a little to garnish the finished meal. By the way, it is good to add parsley or cilantro to this set of greens, you get a more aromatic salad.
6. Place chopped vegetables, herbs, and eggs in a large bowl. If the dish will not be served immediately after cooking, then such a preparation can be put into the refrigerator and stored for 24 hours.
7. Just before serving, add sour cream, lemon juice, season with salt and black pepper and stir the dish.
8. Transfer the salad to a deep serving bowl, sprinkle with the herbs set aside earlier and serve.
It is undesirable to store the seasoned salad, because the salt will draw out moisture from the cucumber and there will be too much liquid, and the same spring freshness characteristic of this dish is no longer will be.
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