Crisp and Fresh: The Story Behind Cucumber Salad
This light and vibrant cucumber salad is the perfect side dish to accompany any meal. With fresh cucumbers, sweet carrots, boiled eggs, and a creamy yogurt-mustard dressing, it’s a refreshing burst of flavor that’s easy to prepare and even easier to enjoy. Ideal for hot summer days or as a quick meal prep option, this salad is both nutritious and satisfying.
Ingredients
- 2 cucumbers
- 1/3 teaspoon salt
- 3 eggs
- 1-2 carrots
- 80 g cooked corn
- Green onion to taste
- Parsley to taste
- 3-4 tablespoons thick yogurt
- 1 tablespoon mustard
Instructions
- Prepare the Ingredients: Peel the cucumbers and carrots. Slice the cucumbers into thin rounds and grate the carrots. Boil the eggs, peel them, and chop them into small pieces.
- Mix the Vegetables and Eggs: In a large bowl, combine the cucumbers, grated carrots, cooked corn, and chopped eggs.
- Prepare the Dressing: In a small bowl, mix the thick yogurt, mustard, and salt until well combined.
- Combine and Toss: Pour the yogurt dressing over the vegetable and egg mixture. Toss everything together gently until evenly coated.
- Garnish and Serve: Garnish with finely chopped green onions and parsley for a fresh finish. Serve chilled and enjoy!
Notes
- This salad is best served chilled, making it a perfect dish for summer.
- You can customize the dressing to your taste by adding a bit of lemon juice or herbs.
- It can be stored in the refrigerator for up to 2 days, though the cucumbers may release some water after sitting. Drain if needed before serving.