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Ingredientes
- 3 c. Thinly sliced cucumbers -- Peeled and seeded
- 2 tsp Sea salt
- 3 x Hard-boiled Large eggs
- 1 tsp Dijon mustard
- 1/2 c. Plain nonfat yogurt
- 1 tsp Honey
- 1 Tbsp. Apple cider vinegar
- 1 bn Spinach Fresh dill sprigs -- for Garnish
Direcciones
- 1. Cut cucumber slices into half-moon shapes. Place cucumbers in a large bowl with sea salt. Toss well. Let marinate at room temperature for 30 min. Rinse well to remove salt.
- 2. Slice Large eggs in half. Separate yolks and whites. Chop whites and set aside. Mash egg yolks with mustard, yogurt, honey, and vinegar.
- 3. Toss together cucumbers, egg whites, and egg-yolk mix. Wash spinach and remove stems. Arrange on 4 salad plates. Spoon cucumber salad on top.
- Garnish with dill sprigs. Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 4 servings | |
| Calories 100 | |
| Calories from Fat 45 | 45% |
| Total Fat 5.06g | 6% |
| Saturated Fat 1.84g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 160mg | 53% |
| Sodium 1293mg | 54% |
| Potassium 533mg | 15% |
| Total Carbs 6.9g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.34g | 3% |
| Protein 7.91g | 13% |
