German Cucumber Salad with Eggs Recipe
German Cucumber Salad with Eggs Recipe
The most popular form of German cucumber salad is soaked in sour cream, but we prefer this vinaigrette version — it’s much healthier!
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 4–8 large eggs (1–2 eggs per person, depending on appetite)
- 4 sprigs dill, leaves picked
- 2 tbsp apple-cider vinegar
- 1 tsp hot mustard
- 4 tbsp olive oil
- 2 cucumbers, sliced very thinly
- 1 small head lettuce, washed & leaves chopped
- ½ green capsicum, finely diced
- ½ red onion, finely diced
Method
- Place eggs in saucepan and cover with cold water. Bring to boil and cook for 10 mins. Drain and cover with cold water. Allow to cool while you prepare salad.
- Place dill, apple-cider vinegar, mustard and olive oil in large bowl. Whisk to combine. Add cucumber and season with salt and pepper. Mix well.
- Peel and slice eggs.
- To serve, arrange lettuce leaves on plates. Top with cucumber and eggs, then sprinkle with capsicum and red onion. Drizzle with extra dressing from cucumber, then serve immediately.
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