Balkan Cold Cucumber Salad Recipe

"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 is 4 servings

Metric US

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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 by Step Method

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.