This is my Only The Good Stuff Cucumber & Egg Salad, which is the epitome of my love of any salad that doesn’t actually have lettuce in it. As far as I’m concerned, the best salads don’t!
Besides the cucumbers, this one has dill, chives, parsley, scallions, capers, garlic and avocado, topped with a lovely mound of hard boiled egg. It’s light, crunchy, creamy and so easy to make. Had this for lunch today with crusty baguette and couldn’t wait to share.
I hope everyone is having a lovely weekend, sending strength for the coming week!
xoxo Donata
Ingredients
Serves 2
1 cucumber
1/2 cup (50 g) sliced scallions, white and light green parts only
1/4 cup (10 g) chopped dill
1/4 cup (10 g) chopped parsley
1/4 cup (10 g) chopped chives
1/4 cup (30 g) capers
1 clove garlic, grated
1 avocado, cut into chunks
2 hard boiled eggs (Boil from cold for 12-15 min, then turn off heat and let sit covered for another 10 minutes. Then run under very cold water.)
Dressing
2 tbsp mayo
1 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tsp flaky sea salt plus more to taste
freshly ground pepper
Preparation
Wash and halve the cucumber. Slice thinly using a sharp knife or a mandolin.
Place into a large bowl with the scallions, dill, parsley, chives, capers, avocado and garlic.
Place the ingredients for the dressing into a small jar and shake until emulsified.
Pour over the salad and toss gently. Add salt and freshly ground pepper to taste.
Peel the hardboiled eggs and chop into chunks. Sprinkle over the salad. Top with some more freshly ground pepper and serve immediately.
