Simple and cheerful, at the same time perfectly satisfies hunger - salad with seaweed and eggs. We will learn how to cook it in a step-by-step recipe with a photo. Video recipe.
Seaweed is one of the healthiest depths of seafood. Her real name is kelp. This is seaweed that grows exclusively in ecologically clean seas. It is considered especially useful as it grows in the Japanese and Barents Seas. In our country, probably every person is familiar with seaweed. Some love her, and some do not. However, seaweed food is rich in protein and micronutrients. It is especially indispensable for thyroid diseases.
Most often, a variety of salads and snacks are prepared on the basis of kelp, and the simplest and most popular dish, and even tasty at the same time, is a salad with seaweed and eggs. It has no seasonality, so you can enjoy it all year round, and not only in the winter season, when there is a lack of vitamins. It is worth noting about the availability of the product, which allows everyone to prepare this multivitamin meal. Such a salad will diversify your daily meal, and if you include exotic ingredients like shrimp in the dish, the salad will be worthy of a dinner party. You can buy ready-made cabbage in any supermarket with different flavors, spices and dressings. But in this version, classic kelp is used.
See also how to make a seaweed salad with bell peppers and apples.
- Caloric content per 100 g - 98 kcal.
- Servings - 1
- Cooking time - 15 minutes, plus time for boiling and cooling eggs
Ingredients:
- Seaweed without additives - 150 g
- Salt - pinch or to taste
- Eggs - 1 pc.
- Olive oil - for dressing
Step by step preparation of salad with seaweed and eggs, recipe with photo:
1. Dip the eggs in cold water and boil hard-boiled about 8 minutes after boiling. Then transfer them to cold water and cool completely. Peel the eggs and cut into medium-sized cubes.
2. Seaweed is usually sold as long seaweed, like spaghetti, which is not very convenient to eat. Therefore, cut them into smaller pieces.
3. Combine kelp and eggs in a plate, season with salt and olive oil. Optionally, you can season the salad with mayonnaise, or add lemon juice or soy sauce to the butter. Then the taste of the food will be richer and more piquant.
4. Stir the salad with seaweed and eggs, chill in the refrigerator for 10 minutes and serve with any side dish or meat or fish steak.
See also a video recipe on how to make a seaweed salad with an egg.
