The easiest spring salad of radish, eggs and cucumbers, decorated in a new way, becomes like a festive, elegant cake.
Usually we cook salads like this: chopped, tucked, mixed. “Winter”, high-calorie options, like “Mimosa” or “Gems” are more likely to be associated with flaky salads. But the salad of spring vegetables in this version I tried for the first time. And the new presentation of the familiar dish came to our taste. Try it and you give a little more time to cooking vegetable salad, putting the ingredients in layers - you will see your homework will think that this is a chic vegetable cake!
A dish cooked with a soul, beautiful and original, it is much more pleasant to eat - it means that the salad will benefit to the maximum. And there are plenty of useful things in it! It’s not for nothing that in the spring you want to quickly prepare a fresh salad from radish: a small bunch of one of the first seasonal vegetables contains a daily portion of vitamin C. Plus a high content of vitamins PP and group B, as well as trace elements: magnesium, phosphorus, calcium, potassium and iron. Thanks to them, a bright, crispy radish strengthens the immune system and increases hemoglobin, normalizes metabolism and improves appetite - therefore, for satiety, except spring vegetables and greens, we add eggs and boiled potatoes to the salad. Get a full meal for a healthy, delicious snack!
Ingredients for Spring Puff Salad:
- 200 g of radish;
- 2 medium cucumbers;
- 3-4 small potatoes of regular, round or oval shape;
- 2 eggs;
- Parsley, dill;
- Green onions feathers;
- Leaves of lettuce.
For refueling:
- 3-4 Art. l sour cream;
- 1, 5 tbsp. l unrefined olive oil, first cold pressed;
- 0, 5 tsp. mustard;
- 0, 5 tbsp. l lemon juice;
- For a pinch of salt and ground black pepper.
Preparation of spring puff salad:
Wash potatoes thoroughly and boil in uniform until soft. Drain the hot water, pour the potatoes cold, so that it is easier to peel, and when cool, remove the skin.
Boil the eggs hard-boiled, also fill with cold water for a few minutes, then clean from the shell.
Well pomo radish and cucumbers. Radish cleaned from tails, and cucumbers - from the rind. If the vegetables are early, it is recommended to soak them for 1-2 hours in cold water before cooking in order to minimize the nitrate content.
We will also hold the greens in cold water, but not for long - about 5 minutes, and then gently catch and rinse in running water: parts of the earth will be drained from the leaves, and the greens will become clean. Green onions simply rinse under the tap. Then dry the greens on a napkin or towel.
This salad can be filled with sour cream. Or mayonnaise, but I try not to use it, and instead of shop sauce I prepare homemade dressing based on sour cream. It is ideal for all salads, where mayonnaise is required according to the recipe, the taste is almost indistinguishable from the usual, but there is much more benefit.
Mix olive oil, mustard, salt, pepper and lemon juice (can be replaced with apple cider vinegar).
Add sour cream and mix thoroughly. If you take a thick 20-25% sour cream, the sauce will also turn out thick, like shop mayonnaise. But for our salad, 15% sour cream is better suited - a thin dressing will be more convenient to water the layers of salad.
Now we will cut radishes, cucumbers, eggs, potatoes in 2-3 mm thick slices. And we will start to lay out beautifully on a plate:
- 1 layer - lettuce leaves;
- 2 layer - potato circles - salt, pour dressing and sprinkle with chopped greens;
- layer 3 - radish circles, also dressing and greens;
- 4 layer - eggs - again salt, refuel, sprinkle with greens;
- 5 layer - cucumber cups, a little dressing, dill, onions and parsley.
Next, decorate the top of the salad with multicolored raspberry, emerald vegetable circles, a flower cut from an egg or radish, sprigs of green.
Spring layered salad is ready!
If you mix the ingredients, it will be just as tasty, but not so impressive. If you are in a hurry and you have no time to lay out the layers - prepare the “accelerated” version by simply cutting the food into a bowl. And if you want to surprise home or guests - try a little, and your salad will create a sensation in the festive table.
Serving a salad of radish, cucumbers and potatoes can be served as a separate dish for a light lunch or snack - with a slice of bread and, for example, a glass of kefir, or as an addition to a meat dish or a side dish for lunch or dinner.
