Springtime Leek and Sour Cream Salad

Simple, fast and useful, for the whole family! Salad with leeks and sour cream turns out to be very delicate in taste, but at the same time satisfying and nutritious. Thanks to fresh herbs, onions and eggs, this salad will be a great addition to lunch in the spring, when the body needs vitamins.
cook time: 15 min
Ethan Rowley
Springtime Leek and Sour Cream Salad

Nutrition Facts (per serving)

118
Calories
8g
Fat
4g
Carbs
7g
Protein

Ingredients (3 portions)

Basic:

Salt to taste
Ground black pepper to taste
Lemon juice 5 ml
Eggs (boiled) 4 pc
Sour cream 100 g
Dill 15 g
Leek (I weigh 350 grams.) 1 pc

Recipe instructions

Step 1

Step 1
How to make a salad with leeks and sour cream? Prepare your food. First hard-boil the eggs (9-10 minutes), then cool them in cold water to make them easier to peel. To dress the salad, I use sour cream (I use 20% fat, but you can use less), but you can use mayonnaise or a mixture of mayonnaise and sour cream. Lemon juice is optional, as is ground black pepper.

Step 2

Step 2
Rinse the white part of the leek thoroughly to remove debris and sand, bending back the long stems (if you have time, you can soak the onion for a few minutes in cold water). If the onion is not too young, scald it with boiling water and immediately rinse it with ice water. Cut off the base and roots of the onion and cut into rings. Place the chopped onions in your chosen salad bowl.

Step 3

Step 3
Remove the shell from boiled and cooled eggs. Cut the eggs into small cubes. Add them to the bowl with the chopped onions.

Step 4

Step 4
Rinse fresh dill under running cold water and shake off excess liquid. Chop the dill and add to the salad.

Step 5

Step 5
Add sour cream, salt and, if desired, lemon juice and black pepper to the salad. Stir the salad.

Step 6

Step 6
Ready-made leek salad with eggs can be served. This salad will brighten up any lunch as a bright and healthy dish. This salad is good to serve with potato dishes. Bon appetit!

Additional rubrics

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