Spring puff salad
The simplest spring salad of radishes, eggs and cucumbers, decorated in a new way, becomes like a festive, elegant cake. Usually we prepare salads like this: cut, seasoned, mixed. “Puffed” salads are more likely associated with “winter”, high-calorie options, like “Mimosa” or “Gems”. But the salad of spring vegetables in this design I tried for the first time. Try and you devote a little more time to cooking a vegetable salad by laying out the ingredients in layers - you will see, your family will think that this is a gorgeous vegetable cake!
A dish prepared with a soul, beautiful and original, is much more pleasant to eat - it means that the salad will do the maximum good. And it’s full of usefulness! Not without reason in the spring I so want to quickly make a fresh salad of radishes: in a small bunch of one of the first seasonal vegetables contains a daily portion of vitamin C.
Plus, a high content of vitamins PP and group B, as well as trace elements: magnesium, phosphorus, calcium, potassium and iron. Thanks to them, a bright, crispy radish strengthens the immune system and increases hemoglobin, normalizes metabolism and improves appetite - therefore, for satiety, in addition to spring vegetables and greens, we will add eggs and boiled potatoes to the salad. Get a complete dish for a healthy, mouth-watering snack!
Ingredients for Spring Puff Salad
- 200 g of radish;
- 2 medium cucumbers;
- 3-4 small potatoes of regular, round or oval shape;
- 2 eggs;
- parsley, dill;
- green onion feathers;
- lettuce leaves.
- 3-4 tbsp. l sour cream;
- 1.5 tbsp. unrefined olive oil, first cold pressed;
- 0.5 hours mustard;
- 0.5 tbsp. lemon juice;
- a pinch of salt and ground black pepper.
The method of preparation of spring puff salad
Wash the potatoes thoroughly and boil them in their skins until soft. After pouring hot water, fill the potatoes with cold so that it is easier to peel, and when it cools down, remove the peel.
Boil hard-boiled eggs, also pour cold water for several minutes, then peel them.
Well wash the radish and cucumbers. We will clear the radish from the tails, and the cucumbers from the peel. If the vegetables are early, before cooking it is recommended to soak them for 1-2 hours in cold water to minimize the nitrate content.
The greens are also held in cold water, but not for long - about 5 minutes, and then gently caught and washed in running water: soil particles are soaked from the leaves and the greens become clean. Green onions just enough to rinse under the tap. Then dry the greens on a napkin or towel.
Such a salad can be seasoned simply with sour cream. Or mayonnaise, but I try not to use it, and instead of the store sauce I am preparing a homemade dressing based on sour cream. It is ideal for all salads, where mayonnaise is required by prescription, the taste is almost indistinguishable from the usual, but much more benefit.
Mix olive oil, mustard, salt, pepper and lemon juice (can be replaced with apple cider vinegar).
Add sour cream and mix thoroughly. If you take a thick 20-25% sour cream, the sauce will also turn out as thick as a store mayonnaise. But for our salad, 15% sour cream is better - a thin dressing will be more convenient to water salad layers.
Now we cut radishes, cucumbers, eggs, potatoes in circles with a thickness of 2-3 mm. And we’ll start to spread it beautifully on a plate:
- 1 layer - lettuce;
- 2 layer - potato circles - salt, water with dressing and sprinkle with chopped herbs;
- 3 layer - radish circles, also dressing and greens;
- 4 layer - eggs - salt again, season, sprinkle with herbs;
- 5 layer - cucumber circles, a little dressing, dill, onion and parsley.
Then we will decorate the top of the salad with multi-colored raspberry, emerald circles of vegetables, a flower cut from an egg or radish, and sprigs of greenery.
Spring puff salad is ready!
If you mix the ingredients, it will be just as tasty, but not so spectacular. If you are in a hurry and you don’t have time to lay out the layers, prepare the “accelerated” version by simply cutting the products into a bowl. And if you want to surprise your home or guests - try a little, and your salad will make a splash on the festive table.
You can serve a salad of radishes, cucumbers and potatoes as an independent dish for a light lunch or afternoon snack - with a slice of bread and, for example, a glass of kefir, or as an addition to a meat dish or side dish for lunch or dinner.