Spinach is a must-have herb for those looking for health. Greens look especially harmonious in light snacks, for example, in a salad of spinach, eggs and cucumber with sour cream. Step by step recipe with photo and video recipe.
Recipe content:
- Ingredients
- Step by step cooking spinach, egg and cucumber salad with sour cream
- Video recipe
Spinach salad is tasty, healthy for the body, easy on the stomach and easy to prepare. Salads with this herb can be added to the diet of a healthy and dietary food. It is especially beneficial to consume young spinach in the very early spring. At this time, the body requires replenishment of useful vitamins and substances. And spinach leaves are rich in iron, potassium, magnesium and carotene. Greens contain vitamins of groups B, P, PP, E, K and a lot of protein, the amount of which is second only to young beans and green peas. In addition, spinach is nutritious, it has a beneficial effect on the digestive system and improves immunity.
For the preparation of the salad, select young and tender leaves. Outwardly, spinach is similar to sorrel, but there is no sourness in it. The taste is similar to the leaves of the cucumber herb, neutral and refreshing. Ready-made salads are preferable to use immediately after preparation, because their storage can provoke the formation of harmful substances. You can mix spinach with a variety of vegetables in the most unexpected combinations. Boiled eggs and crispy cucumber are a real treat for the palate! This composition can be supplemented with green onions, crackers, walnuts …
- Caloric content per 100 g - 80 kcal.
- Servings - 1
- Cooking time - 10 minutes, plus time for boiling and cooling eggs
Ingredients:
- Spinach - bunch
- Eggs - 2 pcs.
- Sour cream - 2 tablespoons for refueling
- Cucumbers - 1 pc.
- Salt - 0.25 tsp or to taste
Step-by-step preparation of spinach, eggs and cucumber salad with sour cream, recipe with photo:
1. Wash cucumbers, dry with a towel, cut off the ends and cut into small cubes.
2. Pre-boil the eggs to a cool consistency. First, fill them with cold water and place them on the stove. If you put them in boiling water, they will crack. After that, bring to a boil, reduce the temperature to medium and continue cooking for 8-10 minutes. Longer boiling times will give the yolks a blue tint.
3. Wash the spinach, dry with a paper towel and cut. Combine all foods in one bowl and season with salt.
4. Pour sour cream into the salad. If you are not afraid of extra calories, then you can use mayonnaise, and if you want a more dietary dish, vegetable oil.
5. Toss the spinach, egg and cucumber salad with the sour cream. Taste and add more salt if needed. Serve the salad immediately after cooking. Otherwise, the cucumbers will flow and spoil the appearance of the dish.
See also a video recipe on how to make a cucumber and spinach salad.
