Salad with ramson, egg and radish
Salad with ramson, egg and radish is a tangy and light spring salad. It is a vivid example that healthy food can and should be tasty. The salad is simple and unpretentious, but it allows you to include in your diet the first spring vegetables and greens that we have been missing for a long winter.
The rampson and radish are excellent sources of vitamins, and the egg and tangy dressing with fresh herbs give the salad a delicate creamy taste and shade the spicy flavor of young rampson.
This salad is ready in minutes and can be a great addition to lunch or dinner or a light healthy snack during the day. Include this tasty and healthy salad in your menu and you will have a daily dose of vitamins.
Ingredients
Shermish – 1 bundleRadish – 0.5 kg
Chicken egg – 3 pcs.
Sour cream – 200 g
Fresh herbs – to taste
Salt – to taste
Ground black pepper – to taste
Lemon juice – to taste
Photo of the finished dish
Check out the recipe
Step by step recipe with photo
Prepare the ingredients. You can use mayonnaise as a base for the dressing, but I prefer a lighter version – sour cream or yogurt.
Boil 3-4 eggs for 9-10 minutes after boiling water. Cool and finely chop.
Wash and dry the leaves of the ramson and cut them into thin strips.
Slice the radish.
For the dressing, mix sour cream or yogurt with finely chopped fresh herbs, add salt, ground black pepper to taste. I use parsley, but you can also use other fresh herbs.
Combine salad components and mix thoroughly. The dressing can be added to the salad or served separately. If desired, you can add additional orange or lemon juice to taste.
Light spring salad with rampson, egg and radish is ready. Bon appetit!
