Salad with smoked salmon and egg

Wash the chicken eggs and put them in a medium-sized saucepan. Pour the eggs with cold running water and put the pan on the stove. Bring the water to a boil and reduce the heat to moderate (so that the eggs do not burst during cooking). Boil the eggs for about 8 minutes until hard boiled. After that, remove the pan from the heat, drain the hot water and pour the boiled eggs with cold water to cool down faster. For a faster process, you can change the water in the pan several times. When the eggs cool down, they should be peeled from the shell and cut into halves. Set aside.

While the eggs are cooking, you can prepare the vegetables for the salad. Cucumbers and tomatoes are well washed with water, dried and cut - cucumbers into thin circles, and cherry tomatoes in half or leave whole.

Peel the red onion, rinse and finely chop.

Also wash, dry and finely chop the green onions.

Iceberg lettuce thoroughly rinse under running water, and then dry thoroughly. To do this, it is best to use a special salad dryer or dry the lettuce leaves spread out on a paper towel. Then, directly with your hands, tear the Iceberg into pieces - so the salad will retain more vitamins and other useful substances.

Smoked salmon also cut into small pieces.

In a large deep plate or salad bowl, combine all the chopped ingredients.

In a separate small container, mix all the necessary products for salad dressing. Pour in white yogurt without additives (you can replace it with low-fat sour cream), add a little Dijon mustard and garlic powder. With a hand whisk or a tablespoon, stir all the ingredients well until the dressing becomes a homogeneous consistency.

Then there are two options for submission. We mix the salad and put it on serving plates, and each eater then pours his portion with dressing.

Or you can pour the dressing on the salad in the salad bowl and mix everything carefully. Taste the salad and add salt if necessary.

Bon appetit!