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Gluten Free
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Nut Free
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Vegetarian
Quick Mixed Garden Vegetable Salad with Eggs
Loaded with cucumber, radish, onion, and dill, with boiled eggs and tossed with mayonnaise, it can be enjoyed for lunch as-is or fancied up like an egg salad sandwich.


Quick Mixed Garden Vegetable Salad with Eggs
Loaded with cucumber, radish, onion, and dill, with boiled eggs and tossed with mayonnaise, it can be enjoyed for lunch as-is or fancied up like an egg salad sandwich.
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Servings: 5
Calories: 81kcal
Equipment
- knife
- cutting board
- salad bowl
- mixing spoon
Ingredients
- ½ lb red radish, chopped
- 4 large eggs, hard-boiled, chopped
- 1 large English cucumber, chopped
- 2 stems green onion, chopped
- 1 handful fresh dill, chopped
- mayonnaise
- salt, to taste
Instructions
- Boil 4 large eggs then cool them down.
- Cut the English cucumber in half, then slice it. Add to a medium-sized bowl.
- Cut off the ends of the radishes, cut each radish in half, and slice. Add to the cucumbers.
- Dice the cooled hard-boiled eggs. Add to the bowl.
- Slice the green onion into thin pieces. Add to the bowl.
- When ready to serve, mix with 2 Tablespoons of mayonnaise; or to your taste.
- Salt to taste. * Don’t mix salad until ready to serve.
Nutrition
Calories: 81kcal | Carbohydrates: 8g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 242mg | Potassium: 251mg | Fiber: 2g | Sugar: 5g | Vitamin A: 273IU | Vitamin C: 13mg | Calcium: 55mg | Iron: 1mg