Green Salad with Eggs, Onion, and Cucumber

Green salad with eggs, onion, and cucumber is a refreshing and nutritious cold appetizer, also perfect for a snack.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 8 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 300 g Endive salad, fresh

  • 0.5 piece Onion, raw

  • 1 piece Sweet potato, unpeeled, fresh

  • 2 piece Egg, fresh

  • 2 spoons Oil, olive

  • 1 spoon Vinegar, red wine

  • 1.5 teaspoons Mustard

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Hard-boil the eggs: place them in a pot with cold water, wait for the water to boil, remove from heat, and let them sit in the hot water for exactly eight minutes.

  2. Meanwhile, clean the lettuce, wash it thoroughly, drain, and dry. Tear the leaves into a bowl.

  3. Peel the onion and slice it as thinly as possible. Wash the cucumber, dry it, and slice it into thin rounds. Young cucumbers have a tender skin, but it's better to peel older ones.

  4. Pour cold water over the hard-boiled eggs, peel them, and cut them into smaller pieces.

  5. Prepare the salad dressing: in a small bowl, mix vinegar, mustard, salt, and freshly ground pepper until the salt dissolves. Then, while mixing, gradually add the olive oil.

  6. In a bowl, mix all the ingredients: lettuce, onion, cucumber, and the salad dressing. Finally, gently fold in the chopped eggs. Serve on plates.

Nutrition Information (Per 100g)

  • Calories: 60.9 kcal
  • Fat: 3.9 g
    • Saturated Fat: 0.73 g
  • Carbohydrates: 2.56 g
    • Sugars: 0.49 g
  • Protein: 2.31 g
  • Fiber: 1.1 g

Advice

Save a few lettuce leaves, onion rings, and cucumber slices for garnishing the salad plate. You can also use nasturtium flowers for decoration. For this recipe, you can use any leafy greens: lettuce, radicchio, dandelion, arugula, spinach, green (head) lettuce, and others.