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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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 –6 servings
Course: Salad
Cuisine: International
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Mix the Vegetables and Eggs: In a large bowl, combine the cucumbers, grated carrots, cooked corn, and chopped eggs.
  3. Prepare the Dressing: In a small bowl, mix the thick yogurt, mustard, and salt until well combined.
  4. Combine and Toss: Pour the yogurt dressing over the vegetable and egg mixture. Toss everything together gently until evenly coated.
  5. 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.