Sochi salad with pickled cucumbers
2 servings
20 minutes
Sochi salad with pickled cucumbers is an exquisite blend of freshness and spiciness inspired by the sunny coast of Sochi. The light yet rich flavor is achieved through tender iceberg lettuce, sweet cherry tomatoes, and creamy avocado accented by the tang of lemon. Boiled quail and chicken eggs add tenderness to the salad, while pickled cucumbers provide a pleasant crunch and a spicy note. Sumac—a spice with a tart flavor popular in Eastern cuisine—adds special depth to the taste. Dressed with aromatic mustard oil, this salad becomes an ideal complement to both everyday meals and festive tables. Its freshness makes it an excellent side dish for meat dishes, while its rich flavors allow it to be enjoyed as a standalone dish.
1
Chop the iceberg finely.
- Iceberg lettuce leaves: 50 g
2
Cut cherry tomatoes into quarters.
- Cherry tomatoes: 10 pieces
3
Cut the avocado into small cubes, salt it, and drizzle with lemon juice.
- Avocado: 0.5 piece
- Salt: to taste
- Lemon: 1 piece
4
Add coarsely chopped onion.
- Red onion: 0.5 piece
5
Boil the eggs hard.
- Chicken egg: 1 piece
- Quail egg: 5 piece
6
Chop the eggs and pickled cucumbers finely, season with sumac.
- Chicken egg: 1 piece
- Quail egg: 5 piece
- Sumac: pinch
- Mustard oil: 2 tablespoons
7
Dress with mustard oil and salt.
- Salt: to taste
