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German Cucumber Salad with Eggs Recipe

written by Christie Connelly

gluten-free healthy eatwell

Gluten-free German Cucumber Salad with Eggs Recipe

Credit: Christie Connelly

The most popular form of German cucumber salad is soaked in sour cream, but I like this vinaigrette version. It’s a delicious complete lunch when you add a healthy dose of protein in the form of eggs and is really easy to throw together.

Serves: 4

Ingredients

Method

  • 4–8 large eggs (1–2 eggs per person, depending on appetite)
  • 4 sprigs dill, leaves picked
  • 2 tbsp apple-cider vinegar
  • 1 tsp hot mustard
  • 4 tbsp olive oil
  • 2 cucumbers, sliced very thinly
  • 1 small head lettuce, washed & leaves chopped
  • ½ green capsicum, finely diced
  • ½ red onion, finely diced
  1. Place eggs in saucepan and cover with cold water. Bring to boil and cook for 10 mins. Drain and cover with cold water. Allow to cool while you prepare salad.
  2. Place dill, apple-cider vinegar, mustard and olive oil in large bowl. Whisk to combine. Add cucumber and season with salt and pepper. Mix well.
  3. Peel and slice eggs.
  4. To serve, arrange lettuce leaves on plates. Top with cucumber and eggs, then sprinkle with capsicum and red onion. Drizzle with extra dressing from cucumber, then serve immediately.




  

Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.

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