Description

Fresh, colorful, and packed with vibrant flavors, the Chopped Egg and Cucumber and Tomato Salad combines crisp cucumber, juicy vine-ripened tomatoes, and hearty chopped hard-boiled eggs with fresh herbs and simple seasonings. This easy-to-prepare salad is perfect as a light lunch, energizing snack, or refreshing side dish, offering a nourishing and satisfying experience with lively textures and natural flavors.

Ingredients

Scale

Vegetables and Eggs

2 firm crisp fresh cucumbers, peeled or unpeeled
3 ripe vine-ripened tomatoes
4 hard-boiled eggs, peeled and chopped
2 tablespoons fresh herbs (parsley, dill, or basil), finely chopped

Dressing and Seasoning

2 tablespoons fresh lemon juice
3 tablespoons natural olive oil
Salt to taste
Freshly ground black pepper to taste

Optional Additions

1 teaspoon natural gelling agent, dissolved as per instructions
1 small avocado, diced
2 tablespoons toasted nuts (walnuts or almonds), chopped
Finely chopped chili or a dash of natural paprika to taste
Additional fresh herbs such as cilantro, mint, or thyme
Small cubes of firm tofu or chickpeas as plant-based protein options

Instructions

Prepare the vegetables and eggs: Wash the cucumbers and tomatoes thoroughly. Dice the cucumbers into small even pieces and chop the tomatoes similarly, keeping sizes consistent. Peel the hard-boiled eggs and chop them into bite-sized chunks.
Combine the ingredients: In a large bowl, place the chopped cucumbers, tomatoes, and eggs. Add your choice of finely chopped fresh herbs and mix gently to combine all elements without mashing the eggs.
Dress the salad: Squeeze fresh lemon juice over the mixture, drizzle with natural olive oil, and season with salt and freshly ground black pepper to taste. Optionally, sprinkle a small amount of dissolved natural gelling agent and stir gently to add a unique texture.
Chill and serve: Let the salad rest in the refrigerator for 10-15 minutes to allow flavors to meld beautifully. Serve chilled or at room temperature for the best flavor experience.

Notes

Select the freshest cucumbers and tomatoes for optimal crispness and juiciness.
Boil eggs for about 9 minutes for perfect firmness without dryness.
Chop ingredients evenly for a harmonious salad texture.
Adjust lemon juice and olive oil quantities to achieve your preferred balance of tanginess and smoothness.
Allow the salad to rest in the fridge before serving to deepen and blend flavors.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizers
Method: No Cooking
Cuisine: International

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 3g
Sodium: 150mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 8g
Cholesterol: 185mg

Keywords: chopped egg salad, cucumber tomato salad, protein salad, quick fresh salad, healthy salad, vegetable salad