Salad with radish, cucumber and egg
2 servings
15 minutes
Salad with radish, cucumber, and egg is a bright spring recipe of Russian cuisine that offers freshness and lightness. Historically, such salads were popular in rural homes where seasonal products were used to create simple yet nutritious dishes. Crunchy slices of radish and juicy cucumber harmoniously combine with the tenderness of boiled eggs. The light tang of kefir and the softness of cottage cheese give the dressing a pleasant creamy texture, while fresh herbs add aroma and sophistication. This is an ideal dish for a light dinner or as an addition to the main table. Low-calorie and rich in protein, this salad is suitable for those watching their diet, and its simplicity makes it a great option for everyday menus.
1
Boil two eggs for 6 minutes, then immediately plunge them into cold water to cool.
- Chicken egg: 3 pieces
2
We wash and dry the vegetables, onions, and greens.
- Cucumbers: 200 g
- Radish: 200 g
- Spring onion with bulb: 1 bunch
- Fresh herbs: 14 g
3
Cut cucumber (1-2 pcs) and radish (6-7 pcs) into half rings, and green onion into rings.
- Cucumbers: 200 g
- Radish: 200 g
- Spring onion with bulb: 1 bunch
4
Mix 2% soft cottage cheese and 1% thick non-acidic kefir, then add finely chopped greens and a pinch of salt to the mixture.
- Soft fat-free curd cheese: 60 g
- Low-fat kefir (1%): 40 ml
- Fresh herbs: 14 g
- Salt: to taste
5
We mix the vegetables, onion, and cottage cheese sauce with herbs, then top with sliced egg.
- Cucumbers: 200 g
- Radish: 200 g
- Spring onion with bulb: 1 bunch
- Soft fat-free curd cheese: 60 g
- Low-fat kefir (1%): 40 ml
- Fresh herbs: 14 g
- Salt: to taste
- Chicken egg: 3 pieces
6
Simple spring salad is ready.
7
Calories per 100 g: 48.21 Kcal; PFC 4.51-1.98-2.95; Calories per 327 g serving: 157.70 Kcal; PFC 14.75-6.47-9.61.