Salad with seaweed and quail eggs

4 servings

30 minutes

Seaweed and quail egg salad is a refined combination of sea and land ingredients born in Russian cuisine. Seaweed, rich in iodine and beneficial microelements, gives the dish a fresh, slightly salty taste. Tender quail eggs add softness, while boiled beetroot contributes a light sweetness and vibrant color. Canned green peas bring a touch of freshness, and onion rings add a mild spiciness. Olive oil ties all the ingredients together, enhancing their flavors. This salad is perfect as a standalone dish or as a side for fish and meat dishes. It is nutritious, light, and healthy, fitting well into both everyday and festive menus.

Energy value per serving

• Calories: 249.6
• Proteins: 4.9g
• Fats: 20.8g
• Carbohydrates: 11.3g

Ingredients

• Seaweed: 300 g
• Canned green peas: 150 g
• Onion: 1 pc
• Beet: 1 pc
• Olive oil: 3 tbsp
• Quail egg: 6 pc

Cooking steps

1. Mix seaweed with peas, add sliced onions in rings.

   Required ingredients:

   • Seaweed: 300 g
   • Canned green peas: 150 g
   • Onion: 1 piece

2. Boil the beetroot and grate it.

   Required ingredients:

   • Beet: 1 piece

3. Boil quail eggs and cut them into wedges.

   Required ingredients:

   • Quail egg: 6 pieces

4. Mix all the ingredients and drizzle with olive oil.

   Required ingredients:

   • Seaweed: 300 g
   • Canned green peas: 150 g
   • Onion: 1 piece
   • Beet: 1 piece
   • Quail egg: 6 pieces
   • Olive oil: 3 tablespoons