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Cucumber and Egg Salad: Simplicity is in the details. Video
Egg and cucumber salad is one of the simplest, most delicious and healthy dishes that is perfect for a summer table. It contains many vitamins and nutrients that do not overload the body, are quickly absorbed and leave a feeling of lightness after eating.
Simple salad with egg and green onions
Simple egg salads are quick and easy to prepare. By consuming a cucumber and an egg in a salad daily, you will provide your body with the optimal amount of vitamins contained in these products.
To prepare an egg-cucumber salad, take: – 2 cucumbers, – 4 boiled eggs, – 100 grams of green onions, – vegetable or olive oil and salt to taste.
Cut the cucumber, egg and onion into small cubes and salt to your liking. Mix all the ingredients thoroughly, season the salad with the selected oil and mix well again.
Nutritionists advise eating fresh vitamin salads, which include eggs, cucumbers and onions, immediately after cooking, until they have lost their taste and firmness.
Serve the salad after it is completely soaked in oil. It can be consumed both as a side dish and as an independent nutritional dietary dish.
To prepare a salad with sunflower seeds, you will need: – 2 large tomatoes, – a few fresh cucumbers, – 3-5 lettuce leaves, – 1 tablespoon of peeled seeds, – 1 tablespoon of olive oil, – a few sprigs of fresh dill, – 2-3 green onion feathers, salt and black pepper to taste.
If you like to experiment, take unusual white cucumbers for salad – they are more tender, tasty and have a dense crispy flesh, which is great for salad
Rinse vegetables, dill and lettuce thoroughly under cool running water and pat dry with a paper towel. Cut the tomatoes into neat slices, and the onions and cucumbers into small half rings. Tear lettuce leaves into pieces with your hands and finely chop the dill.
Then combine the cucumbers, tomatoes, lettuce, dill and toasted seeds. Add olive oil to them and mix all the ingredients thoroughly. Put the prepared salad in a large bowl or salad bowl, let the dressing soak and serve.
Cucumber, egg and radish salad
To prepare a cucumber salad with egg, cucumber and radish, take: – 6 large radishes, – 4 eggs, – 1 large cucumber, – 1 bunch of green onions, – half a bunch of dill, – mayonnaise and salt to taste.
Hard crunchy radish will perfectly set off mayonnaise, cucumber and egg in a salad, emphasizing their soft taste with its contrasting “severity”. Add a couple of drops of lemon juice to the salad, if desired
Chop the egg, cucumber and radish into half-discs, coarsely chop the dill and finely chop the green onion. Combine all the ingredients, mix thoroughly, season with mayonnaise and salt to taste, then mix again.
Cucumber and cabbage salad with eggs
To prepare a salad of cucumbers, cabbage and eggs, you will need: – 500 grams of fresh Peking cabbage or white cabbage, – 1 fresh large cucumber, – 3 boiled eggs, – 3 tablespoons of table mayonnaise and ½ teaspoon of salt.
Chop the cabbage into thin strips or squares, then gently mash it with your hands. Grate the cucumbers on a coarse grater or cut them into thin strips (no thicker than two matches folded together). Cut the egg whites, pass through a special mesh or grate, and mash the yolks with a fork and mix with salt and mayonnaise.
Salad with cabbage and cucumber, to which egg yolks are added, acquires softness and tenderness, and also enhances its taste with prolonged infusion in the refrigerator
The finished dish can be served at the table.
Salad with cucumber, eggs and olives
Green salad with crispy lettuce leaves and aromatic cucumbers is always associated with spring freshness and summer. To enhance its dietary qualities, replace mayonnaise with olive oil or another dressing that suits your diet and preserves the juicy green hues of the dish. In turn, olives and onions will give the traditional egg-cucumber salad a completely new flavor. Take: – half a bunch of lettuce leaves, – 1 cucumber, – 1 onion, – 100 grams of pitted olives, – 2 eggs, – 2 tablespoons of mayonnaise and 1 pinch of salt.
It is recommended to season the dish just before serving, because after a while the cucumbers begin to secrete juice
Boil the eggs. Cut the cucumbers into slices, the onions into thin rings, pick the salad leaves with your hands, and cut the eggs into wedges. Place all the ingredients in a salad bowl or large bowl, season with salt to taste, and season the salad with mayonnaise or olive oil.