Simple Radish and Cucumber Salad with Egg
Festive Easter table idea! Serve eggs beautifully in our Simple Radish & Cucumber Salad. A fresh way to use veg you likely have! Crisp radish, cool cucumber & creamy boiled eggs meet dill & chives in a simple dressing. Quick, easy recipe for a colourful, tasty salad.
preparation: 10 minutes
making: 5 minutes
total: 15 minutes
servings: 4 portions
nutrition: 191 calories per serving
cuisine: Polish
Ingredients
- 4 eggs
- 8 radishes
- 1/2 long cucumber
- a few twigs of dill
- a few twigs of chives
- 3-4 tbsp of mayonnaise
- a pinch of salt
- a pinch of black pepper
Method
Boil the eggs for 8-10 minutes until hard-boiled. Plunge them straight into ice-cold water to cool them down quickly, which also helps with peeling. Peel the cooled eggs, cut them in half lengthways, and set aside.
Wash, trim, and chop the radishes into small, neat cubes.
Wash the cucumber, peel it if you wish, and dice it into similar-sized cubes.
Finely chop the fresh dill and chives.
Set aside a small amount of the chopped herbs, plus a few slices of radish and cucumber, for the final decoration.
In a mixing bowl, place the diced radish and cucumber along with chopped dill and chives.
Add the mayonnaise to the bowl, then season with salt and freshly ground black pepper to your liking.
Stir everything together gently but thoroughly until the vegetables and herbs are evenly coated in the dressing.
Give it a quick taste and add more seasoning if you think it needs it.
Spoon the salad mixture onto your serving dish or platter, spreading it out slightly.
Arrange the hard-boiled egg halves attractively on top of the salad base.
Decorate the dish using slices of radish and cucumber, and finish by scattering the reserved chopped herbs over the top.
A final pinch of black pepper can also look good.
Serve your simple radish, cucumber, and egg salad straight away.
Enjoy!
