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Prepare the Cucumbers:
Begin by washing and slicing 5 cucumbers into thin rounds.
Place the cucumber slices in a bowl and sprinkle 2 teaspoons of salt over them. Stir well to coat the cucumbers evenly with salt and let them rest for 10 minutes. This helps to draw out excess moisture, enhancing the crunchiness of the cucumbers.
Boil the Eggs:
In a pot, boil 3-4 chicken eggs in water for about 10 minutes until they are hard-boiled. Once done, remove the eggs from the water and set them aside to cool.
Once cooled, peel the boiled eggs and cut them into small pieces. Use a paper towel to gently squeeze out any excess liquid from the eggs to prevent the salad from becoming watery.
Chop the Green Onion:
Finely chop some green onion, which will add a burst of fresh flavor and a pop of color to the salad.
Prepare the Dressing:
In a separate bowl, combine 2 tablespoons of yogurt, 20 grams of mayonnaise, and 15 grams of mustard. Mix these ingredients well to create a creamy, tangy dressing that will coat the salad perfectly.
Combine Ingredients:
Drizzle some olive oil over the cucumber slices and toss them lightly to ensure they are well-coated.
Add the chopped eggs and green onion to the bowl with the cucumbers.
Pour the creamy dressing over the salad and mix everything together until all the ingredients are well coated.
Season and Serve:
see continuation on next page
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