Salads are the most valuable dishes in terms of the content of vitamins and microelements. In springtime, when nettles and wild garlic break through in summer cottages, it is a sin not to seize the moment and not to use organic products.
It is necessary
- - young nettle - 2-3 handfuls;
- - wild garlic - 1 bunch;
- - fresh cucumber - 1 pc.;
- - green onions - a bunch;
- - parsley greens - 1-2 branches;
- - boiled eggs - 3 pcs.;
- - natural yogurt or sour cream - for dressing;
- - salt, pepper - to taste.
Instructions
Step 1
Wash the nettle, separate the leaves from the shoots. If stinging nettle stings, work with gloves. Put the nettle leaves in a bowl and cover with boiling water for 3 minutes. After draining the hot water, pour cold water over the grass, leave to dry a little. Rinse ramsons and other greens and dry them as well.
Step 2
Cut the onion into rings, wild garlic into small pieces, put in one container.
Chop nettles with a sharp knife, combine with onions and wild garlic. Add chopped parsley there.
Step 3
Peel the cucumber lightly, because greenhouse vegetables have a thicker skin. Then chop it up into small cubes. Peel the boiled eggs and chop finely, mix with the total mass. For each salad, save a quarter of the egg for garnish.
Step 4
Salt and pepper the nettle and wild garlic salad, season with sour cream. Arrange in portions and garnish with egg slices and wild garlic leaves.
