Description
This delightful cucumber and egg salad combines fresh vegetables, creamy yogurt, and a tangy mustard dressing for a refreshing and satisfying dish. Perfect for a light lunch or a side at your next barbecue, this salad is not only easy to prepare but also a crowd-pleaser thanks to its crisp textures and flavorful dressing.
Ingredients
Scale
- 2 cucumbers: Fresh and crisp, sliced thinly.
- 1/3 teaspoon salt: For seasoning the cucumbers.
- 3 eggs: Hard-boiled and chopped.
- 1–2 carrots: Grated for a sweet crunch.
- 80g cooked corn: Adds a pop of sweetness and texture.
- Green onion: Chopped, for a sharp, fresh flavor.
- Parsley: Chopped, adds freshness and color.
- 3–4 tablespoons thick yogurt: Makes the dressing creamy.
- 1 tablespoon mustard: Adds a tangy kick to the dressing.
Instructions
- Prepare the Ingredients:
- Cucumbers: Wash the cucumbers thoroughly. Slice them thinly and place them in a colander. Sprinkle with 1/3 teaspoon of salt and let them sit for about 10-15 minutes to draw out excess water. This step helps to keep the salad from becoming watery.
- Eggs: Place eggs in a pot of water. Bring to a boil, then cover and turn off the heat. Let sit for 12 minutes, then transfer to cold water to stop the cooking process. Once cool, peel and chop the eggs.
- Carrots: Peel and grate the carrots.
- Green Onions and Parsley: Wash thoroughly, then chop finely.
- Combine the Salad:
- In a large mixing bowl, combine the drained cucumber slices, chopped eggs, grated carrots, cooked corn, chopped green onion, and parsley.
- Prepare the Dressing:
- In a small bowl, mix the thick yogurt and mustard until well combined.
- Mix Everything Together:
- Pour the yogurt and mustard dressing over the salad ingredients in the mixing bowl. Toss gently until all components are evenly coated with the dressing.
- Chill and Serve:
- Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
- Prep Time: 10mins