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Spring Radish Salad with Eggs
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20 min
Quick
Knuspr-Küche
Ein frischer und farbenfroher Frühlingssalat, der in nur 20 Minuten auf dem Tisch steht. Die Kombination aus knackigen Radieschen, süßen Erbsen und herzhaften Eiern wird durch das feine Aroma von Bärlauch perfekt abgerundet. Ein idealer leichter Lunch oder eine Beilage für das Osterfest.
Preparation method
Add the peas to boiling water and cook for 1-1.5 minutes. Afterwards, immediately plunge them into ice water to stop the cooking process and preserve their green color.
Hard-boil the eggs (approx. 7-9 minutes depending on size). Let them cool, peel, and cut into cubes.
Wash the radishes and cut them into fine slices. In a bowl, mix them with the peas, egg cubes, lemon juice, and yogurt mayonnaise.
Ingredients
Nutritional values
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