Seaweed salad with egg and vegetables

2 servings

15 minutes

Seaweed salad with egg and vegetables is a delicious and nutritious dish rooted in traditional Russian cuisine. Seaweed, rich in iodine and beneficial microelements, pairs wonderfully with tender boiled egg, crunchy carrots, and aromatic red onion. The addition of pickles gives the salad a tangy note, while garlic adds a slight spiciness. Olive oil brings the flavors together, making the salad balanced and rich. This salad is not only healthy but also versatile: it works great as a standalone dish, side dish, or complement to fish and meat dishes. An ideal choice for those who appreciate simplicity and health in every bite!

Energy value per serving

• Calories: 447.1
• Proteins: 8.1g
• Fats: 39.8g
• Carbohydrates: 14.2g

Ingredients

• Carrot: 1 pc
• Seaweed: 250 g
• Red onion: 1 pc
• Chicken egg: 1 pc
• Pickles: 1 pc
• Garlic: 2 clove
• Parsley: 1 bunch
• Olive oil: 3 tbsp

Cooking steps

1. Boil the egg and cut it.

   Required ingredients:

   • Chicken egg: 1 piece

2. Grate the carrot.

   Required ingredients:

   • Carrot: 1 piece

3. Slice the red onion into half rings, chop the cucumber and parsley.

   Required ingredients:

   • Red onion: 1 piece
   • Pickles: 1 piece
   • Parsley: 1 bunch

4. Chop the garlic.

   Required ingredients:

   • Garlic: 2 cloves

5. Mix everything and dress with oil.

   Required ingredients:

   • Seaweed: 250 g
   • Olive oil: 3 tablespoons