Vegetable salad with egg and sour cream
1 serving
10 minutes
Vegetable salad with egg and sour cream is a light yet hearty dish filled with freshness and tenderness. The salad combines crunchy cucumbers, juicy tomatoes, and nutritious eggs to create a harmonious balance of flavors. Creamy sour cream adds softness, while toasted pine nuts provide a refined nutty note. Kale leaves bring a touch of green freshness, and spices add zest. Olive oil completes the composition, making the salad rich and aromatic. This recipe is perfect for a light dinner or nutritious snack, and its simplicity and naturalness make it an excellent choice for those who value healthy and tasty food. The author's approach allows enjoying familiar ingredients in a new rendition.
1
Peel the cucumber and cut it into small cubes. Add salt.
- Cucumbers: 1 piece
- Salt: to taste
2
Cut the tomato into small pieces as well.
- Tomatoes: 1 piece
3
Combine the vegetables.
4
Boil the egg hard.
- Chicken egg: 1 piece
5
Chop the egg finely and add it to the vegetables.
- Chicken egg: 1 piece
6
Season with black pepper and chili.
- Ground black pepper: pinch
- Chili powder: pinch
7
Tear the kale into small pieces and add it to the salad.
- Kale: 1 stem
8
Then add sour cream.
- Sour cream: 1.5 tablespoon
9
Add olive oil
- Extra virgin olive oil: 1 teaspoon
10
Roast the pine nuts and sprinkle them on the salad.
- Toasted pine nuts: 1 tablespoon
11
Salt and serve.
- Salt: to taste