Looking to lose belly fat without sacrificing flavor? This cucumber and egg salad, packed with nutrient-dense ingredients, is a refreshing and satisfying way to do just that. The combination of cucumber, radish, young cabbage, and eggs creates a meal that is low in calories, high in fiber, and rich in essential vitamins. Chickpea microgreens add a fresh, crunchy element while thick yogurt and mustard provide a tangy, creamy dressing. This dish is not only delicious but also helps to support weight loss, especially when eaten regularly as a dinner option. Let’s dive into this quick, healthy, and super tasty recipe!

Full Recipe:

Ingredients

Cucumber: 1 large, thinly sliced
Radish: 3-4, sliced

Young Cabbage: ½ head, shredded
Chicken Eggs: 4-5, hard-boiled
Chickpea Microgreens: 30-50 grams

Thick Yogurt: 3 tablespoons (Greek yogurt preferred)
Mustard: 1 teaspoon
Garlic: 2 cloves, minced

Salt: To taste
Water: For boiling the eggs

Step-by-Step Instructions

1. Prepare the Eggs

Boil the Eggs: In a pot, bring enough water to a boil to cover the eggs. Gently place the eggs into the boiling water and cook them for about 8-10 minutes until hard-boiled.

Cool and Peel: Once boiled, transfer the eggs into cold water to cool. After cooling, peel and chop them into quarters or slices.

2. Prepare the Vegetables

Slice the Cucumber: Thinly slice the cucumber into rounds.
Slice the Radish: Wash and slice the radishes into thin rounds or matchsticks, whichever you prefer.

Shred the Cabbage: Thinly shred the young cabbage. You can use a sharp knife or a mandoline for an even cut.

3. Prepare the Dressing

Mix the Yogurt and Mustard: In a small bowl, combine 3 tablespoons of thick yogurt with 1 teaspoon of mustard. Stir until smooth.
Add Garlic: Mince 2 cloves of garlic and stir it into the yogurt-mustard mixture. Add salt to taste.

4. Assemble the Salad

Combine Vegetables: In a large salad bowl, toss together the sliced cucumber, radish, and shredded cabbage.
Add Eggs and Microgreens: Gently fold in the boiled eggs and chickpea microgreens to the salad mix.
Dress the Salad: Pour the yogurt-mustard dressing over the salad and toss gently to combine.

5. Serve

Garnish: Optionally, you can garnish with extra microgreens or fresh herbs like parsley or dill.
Serve immediately for the freshest flavor or chill the salad in the fridge for 10-15 minutes before serving for a refreshing, cool option.

Cooking Tips

Eggs: To avoid overcooked eggs with a gray ring around the yolk, remove the eggs from heat after 8 minutes and immediately place them in cold water to stop the cooking process.

Cabbage Choice: Young cabbage is tender and ideal for this salad. If you only have regular cabbage, massage it gently with a bit of salt to soften the texture before adding it to the salad.
Microgreens: If chickpea microgreens are unavailable, you can substitute them with any microgreens or sprouts you like, such as alfalfa or broccoli sprouts. These microgreens add freshness and a nutritional boost to the salad.
Mustard: Use Dijon mustard for a smoother, more refined flavor. If you prefer a bit of spice, use whole grain mustard for texture and heat.

Chilling Time: For added crunch, chill the salad in the fridge for about 10 minutes before serving, especially during warm weather. This also helps to meld the flavors together.

Storage

Refrigeration: Store any leftover salad in an airtight container in the fridge for up to 24 hours. However, keep in mind that the vegetables may lose their crispness, and the dressing can make the salad soggy over time.
Make Ahead: You can prepare the vegetables, eggs, and dressing separately up to 1 day in advance. Combine them just before serving to maintain the salad’s freshness and crunch.

Nutritional Facts (Per Serving, 4 Servings)

Calories: 180 kcal
Protein: 10g
Carbohydrates: 15g

Fiber: 5g
Fat: 9g
Sugars: 6g

Sodium: 300mg
Cholesterol: 170mg

This cucumber and egg salad is a powerhouse of nutrition, offering a balance of protein, fiber, and healthy fats. The combination of cucumbers and cabbage aids in digestion and promotes satiety while being extremely low in calories.

FAQs

Can I use a different type of microgreens?
- Yes! You can use any type of microgreens available to you, such as sunflower, alfalfa, or radish microgreens. Each variety brings a slightly different flavor and nutritional profile.

Can I make this salad vegan?
- Absolutely! You can omit the eggs and substitute them with tofu or tempeh. For the dressing, use plant-based yogurt.
How can this salad help with weight loss?
- The combination of low-calorie, fiber-rich vegetables like cucumber and cabbage with protein from eggs helps you feel full longer, making it an excellent option for reducing overall calorie intake while nourishing your body.
Can I substitute the yogurt dressing?
- Yes, if you prefer a different dressing, you can use a light vinaigrette made with olive oil and lemon juice. However, the yogurt dressing adds creaminess and protein.

Is this salad suitable for meal prepping?
- Yes, but it’s best to store the vegetables, eggs, and dressing separately and mix them just before eating. This prevents the salad from becoming soggy.

Conclusion

This cucumber and egg salad is the perfect option for anyone looking to eat healthier while still enjoying delicious, satisfying meals. The combination of crisp cucumbers, radishes, and young cabbage with protein-packed eggs and nutrient-rich microgreens makes this salad not only tasty but also incredibly nourishing. The yogurt-mustard dressing adds a creamy tang without adding too many calories, keeping the dish light yet flavorful. Eating this salad regularly for dinner is a great way to manage your weight, burn belly fat, and improve overall health. With simple, easy-to-find ingredients and quick preparation, this salad can become a staple in your dinner routine. Enjoy the freshness and vibrant flavors while reaping the benefits of a nutritious, belly fat-burning meal!