Spring salad with eggs, baby spinach and radish

3 eggs
½ greenhouse cucumber
½ bunch of radishes
2 tbsp chives
3 handfuls of baby spinach
1 bunch of beetroot (leaves only)
1 tablespoon of parsley
1 tbsp dill

Sauce: 1.5 tablespoons sour cream 18%
1 tablespoon of mayonnaise
0.5 tablespoons mustard salt

Hard-boil eggs, cool, peel and cut in half. Separate yolks from proteins. Put the yolks in a bowl and crumble with a fork. Rinse the chard leaves and spinach, dry with a paper towel and spread on a plate. Dice the radish and cucumber, chop the chives, dill and parsley finely. Mix everything together in a bowl and fill it with protein. Proteins transfer to a plate with greens. Mix the sauce ingredients and pour over the filled „bowls” of proteins. Sprinkle generously with crushed yolks. Vegetables that did not fit in the proteins and the rest of the yolks transfer to a plate with salad and arrange between eggs.


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