Salad "Daffodils"

A very light and delicious salad with a spring mood. The lightness of the dish, the taste and combination of ingredients, as well as the spring decoration, which immediately gives a sense of celebration. Very light, fresh and delicious Daffodil salad.

lakshmi-777

Recipe author

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Composition / ingredients

servings:

For the base:

Eggs (whites from two eggs and grated yolk for flowers)

Carrots (medium-sized; for the middle of the flower, a small boiled carrot)

Green onion (we will leave a few stalks of green onions for decoration)

Dill

Canned corn

125

For refueling:

Mayonnaise (or sour cream + salt to taste)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 6 g

Fats 54 % 14 g

Carbohydrates 23 % 6 g

177 kcal

GI: 33 / 67 / 0

Step-by-step cooking

Cooking time: 30 min

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We will leave a few stalks of green onions for decoration, as well as the whites of two eggs for flowers.
Finely chop the eggs, onion and dill.
Three raw carrots on a medium grater.
Put all the ingredients in a salad bowl, add corn.
Mix everything well.
We fill the salad with mayonnaise or you can replace it with sour cream, but then the salad must be salted.
Decorate the salad with daffodils, which are not difficult to make from boiled egg whites.In the photo I showed how to cut the petals.For the middle of the flower, cut a small boiled carrot lengthwise to make strips, roll them into tubes, wrap around small pieces of the white part of the green onion and insert into the center of the flower.Sprinkle with grated yolk.
Randomly arrange the stems of green onions, creating a bouquet of daffodils.
Bon appetit and the whole beautiful half with the spring holiday!!!