Description
This Cucumber Apple with Egg Salad is a refreshing and healthy lunch option that combines the crisp sweetness of apples with creamy eggs and crunchy cucumber, all tossed in a tangy Greek yogurt dressing.
Ingredients
Scale
Salad:
- 2 hard-boiled eggs, chopped
- 1/2 large cucumber, diced
- 1 small apple, diced (preferably Honeycrisp)
Dressing:
- 2 tablespoons plain Greek yogurt or mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh dill or parsley
- Salt and black pepper, to taste
Instructions
- Combine Ingredients: In a medium bowl, mix chopped eggs, cucumber, and apple.
- Prepare Dressing: In a small bowl, whisk together yogurt/mayonnaise, Dijon mustard, lemon juice, dill/parsley, salt, and pepper.
- Combine: Pour dressing over salad, gently toss to coat. Adjust seasoning as needed.
- Serve: Serve chilled on its own, with greens, or on whole grain toast.
Notes
- For extra crunch, leave the apple skin on.
- Best served the same day but can be refrigerated for up to 2 days.
- Add chopped walnuts or sunflower seeds for texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 190mg
