Raw Vegetable Salad with Egg
Raw vegetable salad with egg - a healthy and delicious dinner
When we think of salads, we often associate them with a light meal or a snack, but this raw vegetable salad with egg will change your perception. It is a simple yet flavorful recipe that transforms a basic salad into a hearty and nutritious dinner. With a mix of fresh vegetables, protein from eggs, and a light dressing, this dish will become a favorite for your evenings, providing you with a considerable intake of vitamins and minerals without worrying about calories.
Preparation time: 15 minutes
Total time: 15 minutes
Number of servings: 2
Necessary ingredients:
- 1 handful of mixed greens (lettuce, arugula, spinach, etc.)
- 1 medium tomato
- 3-4 radishes
- 1 small cucumber
- 1 tablespoon of corn kernels (you can use canned or boiled corn)
- 1 tablespoon of carrot salad (preferably with yogurt dressing)
- 1 tablespoon of celery salad (also with yogurt dressing)
- salt and freshly ground pepper, to taste
- 1 hard-boiled egg
- A handful of arugula for garnish
- Fresh herbs, finely chopped (parsley or dill)
Step-by-step preparation:
1. Preparing the ingredients: Start by washing all the vegetables thoroughly. Make sure your greens and arugula are fresh, with no signs of wilting. The tomatoes, radishes, and cucumber should be cut into cubes or slices, according to preference.
2. Mixing the greens: In a larger bowl, place a generous layer of greens. This will be the base of your salad. Then add the chopped tomatoes, cucumber, and radishes.
3. Adding additional ingredients: Continue with a tablespoon of corn kernels, followed by the carrot salad and celery salad. If you wish, you can choose to make them at home, but the store-bought version will save you time.
4. Seasoning: Sprinkle salt and freshly ground pepper over the salad, to taste. Gently mix all the ingredients, being careful not to crush them.
5. Garnishing: Boil the egg in a small pot for 10-12 minutes, then cool it under a stream of cold water. Peel it and cut it into quarters. Add the egg pieces on top of the salad, along with a handful of arugula and the chopped herbs.
6. Serving: You can serve the salad immediately, but if you have time, let it sit for a few minutes to allow the flavors to combine.
Useful tips:
- Choose fresh ingredients: The quality of the ingredients significantly influences the final taste. Opt for organic products if possible.
- Dressing: Avoid mayonnaise and heavy dressings. Try using Greek yogurt with a little lemon and balsamic vinegar for a fresher taste.
- Variations: You can also add other vegetables to the salad, such as bell pepper or avocado for added creaminess. Additionally, you can replace the hard-boiled egg with poached eggs for a different texture.
- Combinations: This salad pairs wonderfully with a slice of garlic toast or a glass of lemon and mint-infused water.
Nutritional benefits:
This salad is rich in fiber, vitamins, and protein. The hard-boiled egg adds an excellent source of high-quality protein, while the fresh vegetables are full of antioxidants. It is an excellent choice for summer dinners or for those moments when you want something light yet nourishing.
Frequently asked questions:
- Can I replace the egg with another ingredient? Yes, you can use tofu or feta cheese to add a source of plant-based protein.
- What other dressings can I use? You can experiment with yogurt-based dressings, apple cider vinegar, or olive oil with mustard.
This raw vegetable salad with egg is not just a meal, but a culinary experience that will delight your senses. Whether you choose to serve it as a light dinner or as an energizing snack, it is a versatile recipe that will bring you joy with every bite. Enjoy every moment spent in the kitchen and savor the final result!
Ingredients: a handful of mixed salads, a tomato, a few radishes, a few slices of cucumber, a tablespoon of corn kernels, a tablespoon of carrot salad and a tablespoon of celery salad (I buy these ready-made with yogurt dressing, herbs, and canola oil), salt, freshly ground pepper, arugula. Additionally, I added a hard-boiled egg at the end.
