Balkan Cold Cucumber Salad

4
Servings
40m
Prep Time
0m
Cook Time
40m
Ready In


"Most often served on spinach leaves, Balkan Cold Cucumber Salad is an ideal first course to a fish or chicken dinner. It can also be made ahead, and will keep three to four days in the refrigerator."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (242.2 g)
  • Calories 67.4
  • Total Fat - 0.6 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 1.1 mg
  • Sodium - 1223.1 mg
  • Total Carbohydrate - 11.8 g
  • Dietary Fiber - 2.7 g
  • Sugars - 5.6 g
  • Protein - 5 g
  • Calcium - 96.7 mg
  • Iron - 1.6 mg
  • Vitamin C - 18.8 mg
  • Thiamin - 0.1 mg

Step 1

Cut cucumber slices into half-moon shapes. Place cucumbers in a large bowl with sea salt. Toss well. Let marinate at room temperature for 30 minutes. Rinse well to remove salt.

Step 2

Slice eggs in half. Separate yolks and whites. Chop whites and set aside. Mash egg yolks with mustard, yogurt, honey, and vinegar.

Step 3

Toss together cucumbers, egg whites, and egg-yolk mixture. Wash spinach and remove stems. Arrange on 4 salad plates. Spoon cucumber salad on top. Garnish with dill sprigs.

Step 4

Serve at room temperature.

Tips & Variations


No special items needed.

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