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🥗 Colorful Salad with Egg, Cucumber, and Dried Tomatoes

212 kcal · 30 min · 4 servings

Ingredients

• 2 Eggs
• 250 g Lamb's lettuce
• 0.5 Salad cucumber
• 8 Radishes
• 8 dried, marinated Tomatoes (in oil)
• 2 tbsp Chives
• 1 tbsp Chervil
• 1 tbsp Parsley
• 2 tbsp White wine vinegar
• Salt
• Pepper (from the mill)
• 4 tbsp Olive oil
• 2 tbsp Roasted sunflower seeds

Instructions

1. 1. Place the eggs in a pot with boiling water.
2. 2. Boil the eggs for 10 minutes.
3. 3. Rinse the eggs under cold running water.
4. 4. Peel the eggs carefully.
5. 5. Wash the salad leaves.
6. 6. Remove any wilted parts from the salad leaves.
7. 7. Dry the salad leaves thoroughly.
8. 8. Peel the cucumber.
9. 9. Wash the radishes.
10. 10. Slice the cucumber into thin pieces.
11. 11. Slice the radishes into thin pieces.
12. 12. Let the dried tomatoes drain well.
13. 13. Cut the dried tomatoes into narrow strips.
14. 14. Whisk the vinegar with salt and pepper.
15. 15. Stir the oil into the vinegar mixture.
16. 16. Continue stirring until a creamy dressing forms.
17. 17. Toss the salad with the cucumber slices.
18. 18. Mix the radish slices into the salad.
19. 19. Mix the tomato strips into the salad.
20. 20. Mix the herbs into the salad.
21. 21. Divide the salad mixture into small bowls.
22. 22. Drizzle the salads with the dressing.
23. 23. Halve the boiled eggs.
24. 24. Cut the egg halves into wedges.
25. 25. Place the egg wedges on top of the salads.
26. 26. Sprinkle the dishes with sunflower seeds.
27. 27. Serve the salad.

Nutrition per serving

• kcal: 212
• Protein: 9 g · Fett/Fat: 15 g · Carbs: 10 g