Egg and cucumber salad
2 servings
15 minutes
Egg and cucumber salad is a light and refreshing dish of Russian cuisine, perfect for a summer dinner or a light snack. Its roots trace back to traditional village recipes where fresh ingredients played a key role. Boiled eggs add tenderness to the salad, while the crunchy cucumber and creamy avocado enhance the texture. Dressed with natural yogurt, it gains a slight tanginess, and green onions add a fresh aroma. Salt with herbs and ground black pepper harmoniously balance the flavor. It can be served with crispy crackers or toast, making this dish even more filling. The perfect combination of simplicity and healthiness, this salad is suitable for both a quick snack and a light dinner, delighting with its tenderness and natural taste.
1
We boil the eggs hard, cool them down, peel them, and cut them.
- Chicken egg: 3 pieces
2
We chop cucumber and avocado, dressing with yogurt, salt, and pepper.
- Cucumbers: 1 piece
- Avocado: 0.5 piece
- Plain (natural) yoghurt: 3 tablespoons
- Herb salt: to taste
- Ground black pepper: to taste
3
Sprinkle with green onions on top.
- Spring onion: to taste
4
It can be served with crispy crackers or toast.
