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🥗 Fresh Salad with Salmon, Cucumber, and Egg

266 kcal · 30 min · 4 servings

Ingredients

• 2 Eggs
• 250 g Salad Cucumber (0.5 Salad Cucumber)
• 6 Radishes
• 0.5 Bunch Dill
• 2 tbsp light Balsamic Vinegar
• 2 tbsp Olive Oil
• 30 g Yogurt (1.5 % Fat) (2 tbsp)
• 1 tsp Mustard
• Salt
• Pepper
• 80 g Smoked Salmon (4 Slices)

Instructions

1. 1. Poke the eggshells lightly with a needle to make them easier to peel later.
2. 2. Place the eggs in cold water and bring it to a boil.
3. 3. Boil the eggs for about 7 minutes until they are soft-boiled.
4. 4. Rinse the boiled eggs immediately under cold water to stop the cooking process.
5. 5. Carefully peel the cooled eggs and set them aside.
6. 6. Thoroughly wash the cucumber and radishes under running water.
7. 7. Dry the vegetables with a clean cloth.
8. 8. Slice the cucumber and radishes thinly using a vegetable peeler or slicer.
9. 9. Wash the dill under cold water and shake off excess water.
10. 10. Pluck the small dill leaves (fronds) from the stems.
11. 11. Finely chop the dill leaves with a knife.
12. 12. Add vinegar, oil, yogurt, mustard, salt, and pepper to a small bowl.
13. 13. Stir the ingredients well with a spoon until a creamy sauce forms.
14. 14. Reserve some of the fine dill pieces for decoration.
15. 15. Slice the boiled eggs into even slices.
16. 16. Place the cucumber and radish slices on the plates.
17. 17. Distribute the egg slices and two slices of salmon on top of the vegetables.
18. 18. Drizzle the prepared sauce over the salad.
19. 19. Sprinkle the remaining fresh dill leaves over the salad.
20. 20. Serve the salad immediately while fresh.

Nutrition per serving

• kcal: 266
• Protein: 17 g · Fett/Fat: 20 g · Carbs: 4 g