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🍽️ Crunchy Apple Salad with Walnuts and Egg

487 kcal · 30 min · 4 servings

Ingredients

• 4 Eggs
• 1 untreated Lemon
• 1 small stalk Leek
• 2 green Apples (e.g. Granny Smith)
• 1 Cucumber
• 200 g Alpine Cheese (in a block)
• 150 g Corn (can)
• 150 g Yogurt
• 1 Pinch Paprika Powder (sweet)
• Salt
• Pepper (from the mill)
• 40 g Walnut Kernels

Instructions

1. 1. Boil the eggs in a pot of water for about 8 minutes until hard-boiled.
2. 2. Rinse the boiled eggs immediately under cold water until they have cooled down completely.
3. 3. Wash the lemon under hot water and dry it with a cloth.
4. 4. Grate the fine zest from about half of the lemon.
5. 5. Squeeze the juice from the lemon.
6. 6. Cut the leek lengthwise, wash it thoroughly, and slice it into rings about 0.5 cm thick.
7. 7. Wash the apples and remove the core.
8. 8. Dice the apple flesh into small pieces.
9. 9. Drizzle the apple cubes with a little lemon juice to prevent them from turning brown.
10. 10. Peel the cucumber into strips and dice them small.
11. 11. Cut the cheese into cubes about 1 cm in size.
12. 12. Drain the corn well in a sieve.
13. 13. Peel the cooled eggs and slice them.
14. 14. Put the leek, apples, cucumber, celery, and corn into a large bowl.
15. 15. Whisk the yogurt with the remaining lemon juice.
16. 16. Season the yogurt mixture with paprika powder, salt, and pepper.
17. 17. Pour the dressing over the salad and mix everything well.
18. 18. Sprinkle the walnuts over the salad.
19. 19. Arrange the egg slices decoratively on top of the salad.

Nutrition per serving

• kcal: 487
• Protein: 27 g · Fett/Fat: 30 g · Carbs: 27 g