Fresh Sorrel, Egg, and Cucumber Salad

The easiest, most delicious and simple, with a sea of vitamins! Salad with sorrel, egg and cucumber — the taste and brightness of summer in a plate. It turns out incredibly juicy, fresh and aromatic. This salad will serve as a stand-alone dinner for those who adhere to a healthy diet, or complement meat and fish dishes.
cook time: 20 min
Miles Denholm
Fresh Sorrel, Egg, and Cucumber Salad

Nutrition Facts (per serving)

257
Calories
26g
Fat
2g
Carbs
4g
Protein

Ingredients (3 portions)

Basic:

Salt to taste
Eggs 2 pc
Olives 1 tbsp
Vegetable oil 5 tbsp
cucumbers 80 g
Allspice to taste
Spinach 40 g
Sorrel 40 g
Shallot 20 g

Recipe instructions

Step 1

Step 1
How to make a salad with sorrel, egg and cucumber? You will need a simple set of products, prepare them in advance. Pour cold water over the eggs and set to boil. After boiling, reduce the heat to medium and cook the eggs for about ten minutes.

Step 2

Step 2
Peel the onion, greens, and cucumber well. Rinse fresh sorrel leaves thoroughly under running water and dry with paper towels. I add extra spinach leaves to this salad, but you donʼt have to.

Step 3

Step 3
If you decide to add spinach, cut the stems from the spinach leaves. Cut the leaves into medium-sized strips.

Step 4

Step 4
Cut the sorrel leaves in the same way.

Step 5

Step 5
Cut the onion in half, chop each half into thin feathers (if desired, you can cut into thin half rings).

Step 6

Step 6
Cool the boiled eggs and peel them.

Step 7

Step 7
Cut them into four pieces.

Step 8

Step 8
Place the first layer of spinach on a plate or salad bowl, then sorrel, sliced cucumber, onion and olives (or black olives).

Step 9

Step 9
Place eggs on top, pour oil, salt and pepper with allspice.

Additional rubrics

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