Experience the ideal mix of freshness and creaminess with this Cucumber and Carrot Salad, enhanced by a delectable honey-mayo dressing and topped with sliced boiled eggs. Light and refreshing, this salad is a breeze to prepare, making it perfect for a quick lunch or a delightful side dish. The crisp vegetables paired with the tangy-sweet dressing create a satisfying and flavorful combination. Perfect for busy days or casual get-togethers, this salad is sure to become a favorite.
Ingredients:
Boiled Eggs: 2, sliced
Baby Cucumbers: 3 (about 200 grams), sliced
Small Carrot: 1 (about 70 grams), peeled and grated
Tomato: 1 (about 150 grams), chopped
Small Red Onion: 1/4 (about 30 grams), finely chopped
Vinegar: 1 tablespoon (15 ml)
Mayonnaise: 4 tablespoons (60 grams)
Honey: 1 tablespoon (21 grams)
Directions:
Prepare the Vegetables:
Slice the baby cucumbers.
Peel and grate the carrot.
Chop the tomato.
Finely chop the red onion.
Make the Dressing:
In a small bowl, mix the mayonnaise, honey, and vinegar until well combined.
Combine Ingredients:
In a large bowl, combine the cucumbers, grated carrot, chopped tomato, and red onion.
Toss with the creamy honey-mayo dressing until all the vegetables are coated.
Add Boiled Eggs:
Slice the boiled eggs and gently place them on top of the salad.
Serve: Serve immediately as a light lunch or as a side dish.
Serving Suggestions:
As a Side Dish: Serve alongside grilled chicken or fish for a complete meal.
As a Light Lunch: Enjoy the salad on its own for a refreshing, low-calorie option.
Cooking Tips:
Crisp Vegetables: Ensure vegetables are fresh and crisp for the best texture.
Egg Addition: Add the boiled eggs just before serving to prevent them from becoming soggy.
Nutritional Benefits:
Protein: Boiled eggs add a source of protein.
Vitamins and Minerals: Provides a good dose of vitamins A and C from the vegetables.
