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🍽️ Fresh salad with cucumbers, carrots, cress and eggs

189 kcal · 30 min · 4 servings

Ingredients

• 2 Eggs
• 1 Cucumber
• 4 Carrots
• 150 g Radishes
• 2 Handful Watercress
• 3 tbsp Apple Cider Vinegar
• 1 tbsp Lemon Juice
• 1 tsp Honey
• 4 tbsp Sunflower Oil
• Salt
• Pepper (from the mill)

Instructions

1. 1. Boil the eggs in a pot of water until hard-boiled.
2. 2. Immediately shock the boiled eggs with cold water.
3. 3. Let the eggs cool down completely.
4. 4. Peel the cooled eggs.
5. 5. Slice the peeled eggs into thin rounds.
6. 6. Peel the cucumber.
7. 7. Peel the carrots.
8. 8. Slice the cucumber into thin rounds or shred it.
9. 9. Slice the carrots into thin rounds or shred them.
10. 10. Wash the radishes thoroughly.
11. 11. Remove the tough stem ends of the radishes.
12. 12. Slice the radishes into thin rounds.
13. 13. Wash the cress.
14. 14. Drain the cress well.
15. 15. Take about half of the cress.
16. 16. Distribute this half onto four small bowls.
17. 17. Mix the cucumber slices with the carrots.
18. 18. Add the radish slices to the vegetable mixture.
19. 19. Fill the vegetable mixture into the prepared bowls.
20. 20. Place the egg slices on top of the salad.
21. 21. Whisk the vinegar with the lemon juice.
22. 22. Stir the honey into the vinegar-lemon mixture.
23. 23. Add the oil to the marinade and whisk everything well.
24. 24. Season the marinade with salt.
25. 25. Season the marinade with pepper.
26. 26. Finally, taste the marinade to adjust seasoning.
27. 27. Drizzle the marinade over the salads.
28. 28. Take the remaining cress.
29. 29. Garnish the salads with the remaining cress.
30. 30. Serve the salads immediately.

Nutrition per serving

• kcal: 189
• Protein: 6 g · Fett/Fat: 13 g · Carbs: 12 g