Directions:
Prepare the Cucumbers:
Peel and slice the cucumbers. Place them in a bowl, sprinkle with salt, and set aside to release excess water.
Cook the Eggs:
Place eggs in a saucepan, cover with water, and bring to a boil. Cook for 8–9 minutes until hard-boiled. Cool in cold water, peel, and chop.
Prepare the Carrots:
Peel and grate the carrots.
Combine the Vegetables:
In a large bowl, mix the sliced cucumbers, chopped eggs, grated carrots, and cooked corn.
Add chopped green onions and parsley.
Prepare the Dressing:
In a small bowl, mix the yogurt and mustard until well combined.
Assemble the Salad:
Pour the dressing over the vegetable mixture and toss until evenly coated.
Serve:
Serve immediately or refrigerate for flavors to meld.
Serving Suggestions:
Great alongside grilled chicken or fish.
Perfect as a refreshing side at barbecues or picnics.
Cooking Tips:
Let cucumbers sit with salt to prevent watery salad.
Add black pepper or a squeeze of lemon juice for extra flavor.
Nutritional Benefits:
Cucumbers: Hydrating and low-calorie.
Eggs: High-quality protein and essential vitamins.
Carrots: Rich in beta-carotene, good for eyesight.
Dietary Information:
Vegetarian and gluten-free.
Can be dairy-free with plant-based yogurt.
Why You’ll Love This Recipe:
Quick and easy to prepare.
Light and refreshing, perfect for warm days.
Nutritious and packed with fresh vegetables.
Enjoy your healthy, tasty salad! Would you like me to suggest a dressing alternative or ways to make it spicier?
