The most popular form of German cucumber salad is soaked in sour cream, but I like this vinaigrette version. It’s a delicious complete lunch when you add a healthy dose of protein in the form of eggs and is really easy to throw together.
Serves: 4
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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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