Spring salad with pickled cucumbers

4 servings

15 minutes

Spring salad with pickled cucumbers is the freshness and vitality of a spring morning in every spoon. Its history begins in European cuisine, where light and simple dishes with natural ingredients are highly valued. Crispy iceberg lettuce, juicy radishes, and tangy pickled cucumbers create a harmony of textures and flavors complemented by the tenderness of leeks. The light acidity of lemon juice enhances the freshness of the vegetables, while a boiled egg adds softness and completeness to the dish. This salad is perfect for a light snack, a spring picnic, or as an accompaniment to a main course. It refreshes and satisfies while remaining light, leaving behind a pleasant feeling of ease and fullness.

Energy value per serving

• Calories: 52.1
• Proteins: 4.5g
• Fats: 1.7g
• Carbohydrates: 5.7g

Ingredients

• Iceberg lettuce: 1 pc
• Radish: 5 pc
• Pickles: 2 pc
• Leek: 1 bunch
• Chicken egg: 1 pc
• Lemon juice: to taste

Cooking steps

1. Cut the green salad into noodles; chop the radish and small pickles into small slices; finely chop the leek; mix everything together.

   Required ingredients:

   • Iceberg lettuce: 1 piece
   • Radish: 5 piece
   • Pickles: 2 pieces
   • Leek: 1 bunch

2. Salt, drizzle with lemon juice, mix again, and top with finely chopped boiled egg, or better yet, with grated yolk.

   Required ingredients:

   • Lemon juice:  to taste
   • Chicken egg: 1 piece