Combine the Vegetables:
In a large bowl, combine the sliced cucumbers, chopped eggs, grated carrots, and 80g cooked corn.
Chop some green onions and parsley and add them to the bowl.
Prepare the Dressing:
In a small bowl, mix 3-4 tablespoons of thick yogurt with 1 tablespoon of mustard until well combined.
Assemble the Salad:
Pour the yogurt-mustard dressing over the vegetable mixture and toss everything together until well coated.
Serve:
Serve immediately or refrigerate for a bit to let the flavors meld together.
Serving Suggestions:
This salad pairs well with grilled chicken or fish.
Serve it as a refreshing side dish at a barbecue or picnic.
Cooking Tips:
Make sure to let the cucumbers sit with salt to draw out excess water, which keeps the salad from becoming too watery.
For added flavor, you can sprinkle a bit of black pepper or a squeeze of lemon juice.
Nutritional Benefits:
Cucumbers: Hydrating and low in calories, great for weight management.
Eggs: Provide high-quality protein and essential vitamins.
Carrots: Rich in beta-carotene, which is good for your eyesight.
Dietary Information:
This salad is vegetarian and gluten-free.
Can be made dairy-free by using a plant-based yogurt alternative.
Why You’ll Love This Recipe:
It’s quick and easy to prepare.
Continued on next page
ADVERTISEMENT
