Ingredients:
2 cucumbers
1/3 teaspoon salt
3 eggs
1-2 carrots
80g cooked corn
Green onions, chopped
Parsley, chopped
3-4 tablespoons thick yogurt
1 tablespoon mustard
Instructions:
Prepare cucumbers:
Peel and slice cucumbers. Sprinkle with 1/3 teaspoon salt and set aside in a bowl to release some water.
Boil eggs:
Place eggs in a saucepan, cover with water and bring to a boil. Cook for 8-9 minutes until hard. After cooking, cool eggs in cold water, peel and chop.
Prepare carrots:
Peel and grate carrots.
Toss vegetables:
Place sliced cucumbers, chopped eggs, grated carrots and cooked corn in a large bowl. Add green onions and parsley.
Prepare dressing:
In a small bowl, stir together yogurt and mustard until mixture is well combined.
Assemble the salad:
Pour the yogurt and mustard dressing over the vegetable mixture and mix well.
To serve:
Serve immediately or leave in the fridge for a short while to allow the flavors to develop.
Serving suggestions:
The salad goes great with grilled chicken or fish and makes a refreshing side dish for barbecues or picnics.
Cooking tips:
Be sure to season the cucumbers with salt to remove excess water and prevent the salad from becoming too watery. For extra flavor, you can add black pepper or a squeeze of lemon juice.
Nutritional information:
The salad is vegetarian and gluten-free. It can also be made dairy-free by using a plant-based yogurt alternative.
Enjoy your meal! 😋