When spring begins, I want to finally try the first delicious vegetables. Radish is one of the favorite plants that comes first on the table after a long winter and pleases with its fresh aroma and vitamins..

Radish salad nourishes the body with microelements and vitamins, invigorates, perfectly satisfies hunger. What to add to a plate of radishes is a personal matter for everyone; mayonnaise, sour cream or oil dressing will create incredible taste sensations..

Should I change the traditional recipe?
how вкусно и быстро приготовить салат с редиской и яйцом
Ingredients amount
radish 200 g
quail eggs 4 things.
salad “Odessa Currier” bundle
salt and pepper taste
sour cream and heavy cream on 50 ml
Time for preparing: 25 minutes Calories per 100 grams: 80 Kcal
Radish goes well with egg, other vegetables, greenfinch. Delicious salad can be prepared in a different tandem, but radish with an egg is a classic of cooking that will appeal to everyone without exception..

Cook eggs until tender, cool and peel the eggshe, cut into cubes. Radish wash and cut into circles. Rinse and dry lettuce leaves, put it on the bottom of the plate.

the eggs нарезать

In another bowl, mix eggs and radishes, add liquid ingredients, salt and pepper..

radish порезать

Mix well, put green leaves. Cut the green onion.

green лук порезать

Delicate radish in combination with egg and sour cream is a dish from the series of proper nutrition. Vitamins in the salad a lot, you can eat, and most importantly, it looks nice.

salad редиски готов

Cucumbers add freshness

Vegetable salads are always bright. Spring, summer and autumn can not do without radishes. Of course, you can buy it in the winter, but it’s unlikely that anyone would want to eat harmful substances..

Cutting vegetables of different colors into a salad will make an original treat, which children especially like. Colorful lettuce will decorate the baby’s plate and make him eat the whole portion.

For 4 servings of salad “Freshness” of radishes with egg and cucumber you will need:

  • 150 gr. radishes;
  • 2 small cucumbers;
  • 2 duck cooked eggs;
  • 2 tbsp. l green peas from a can;
  • 10 pitted olives;
  • Half arugula;
  • Salt and pepper to taste;
  • A bunch of greens;
  • 1 clove of garlic;
  • 100 ml of cream;
  • 30 ml of natural yogurt;
  • Juice of half a lemon.

Vegetables washed and cut into slices. Eggs hack. Finely chop the fresh greens. Wash and dry the arugula. Slice the olives. Peel the garlic and grate it (finely). Pour all the ingredients in a bowl, including peas, salt and pepper. Separately mix yogurt, cream and lemon juice. Season with a mixture of vegetables and mix well..

Tomatoes in the subject

Tomatoes along with radishes taste good, especially in the spring. Having diversified vegetable salad with egg, you will get a vitamin-protein mixture.

For 2 servings of the original radish salad with egg and tomato you will need:

salad с огурцом и кукурузой

  • 10 radishes;
  • 10 cherry tomatoes;
  • 6 boiled quail eggs;
  • 2 handfuls of finely chopped Chinese cabbage;
  • 8 cashew nuts;
  • Spinach bunch;
  • 3 tbsp. l vinegar;
  • 6 tbsp. l water;
  • Salt, sugar and pepper to taste;
  • 2 tbsp. l linseed oil;
  • Half fresh basil.

Wash radish and tomatoes, cut into slices. Pour them with vinegar, water, salt and add sugar. Leave to marinate for about 20 minutes.

Eggs clean, cut into halves. Rinse the spinach and basil, finely chop. Nuts ceiling in a mortar in a crumb.

When the radishes and tomatoes are marinated, put them on a napkin so that the excess liquid is glass. Then shift them to the bottom of a large plate, sprinkle with cabbage, spinach, basil, nuts, salt again, top layer – half eggs.

Pour whole dish with butter and help yourself..

Marinated vegetables in combination with fresh cabbage and green spinach is a very interesting culinary solution..

than полезны креветкиThe most delicious salad with shrimp recipe that you enjoy.

What salads to cook for children’s birthday, read the nuances of cooking on a children’s holiday.

Photo recipes of salads from the Armenian cuisine, read an interesting selection.

Omelet in a salad? Yes!

Eggs in the salad can not only be added in cooked form, if you make an omelet from them, then the dish can be served as an interesting side dish.

For 4 servings of salad “Luxurious” you need:

  • 2 fresh eggs;
  • 4 tbsp. l milk;
  • 1 tsp flour;
  • Salt and pepper to taste;
  • Half-green green basil;
  • 1 tbsp. l vegetable oil;
  • 1 tbsp. l mustard
  • 1/3 of Art. chicken broth;
  • 200 gr. radish;
  • 200 gr. boiled chicken fillet;
  • 1 clove of garlic.

salad с редисом и яйцамиMix eggs, add milk, flour, salt and pepper. Pour the oil into the heated pan, and when it warms up, add the egg-milk mixture.

Cook under cover on low heat for about 12 minutes. Peel the garlic and put it through the press, mix it with mustard and broth – this is the sauce. Basil wash, chop finely. Chop fillets arbitrarily.

Radish wash and cut each into quarters. When the omelet is ready, cool it a little and cut it into squares. It should turn out magnificent.

Put a heap of chicken, radish, scrambled eggs on a plate, sprinkle with basil. If necessary, salt. Pour the sauce over the hill.

This is a variation on the subject of warm salad. Tasty, juicy and aromatic dish is obtained if everything is cooked correctly.

Tips will not be superfluous

  1. To choose a tasty radish, you need to pay attention to the roots of the correct form. Curved plants will not be tasty;
  2. A good radish should be smooth, hard and without black (gray, brown) patches. Softness and spotting – a sign of poor quality product;
  3. The color of a delicious root can be varied, but it should evenly cover the entire surface;
  4. If the tops of a bunch of radish look fresh, then as a root can be no doubt. Lingering, dull leaves give out a root crop not of the first freshness;
  5. From fresh radish tops boil soups and add it to salads;
  6. Radish is extremely useful, but has many contraindications, so you need to add it to the diet without fanaticism.

Fresh radish salad should always be on the table from mid-spring to autumn, then avitaminosis is not terrible.