Cucumber Egg Salad / Coconut Greek Yogurt Ver.

Name: Cucumber Egg Salad / Coconut Greek Yogurt Ver.
Yield: 565 g
Ingredients: boiled eggs 90 pcs; onion 70 portion (1/2 onion); fresh cucumber 300 pcs; coconut Greek yogurt 50 g; allulose syrup 20 spoon; white balsamic vinegar 15 ml; olive oil 10 spoon; minced garlic 10 g

Difficulty EASY 500 kcal

#cucumber salad #egg dish #salad #Greek yogurt #coconut milk #diet #low carb #healthy food #brunch #easy recipe

Image coming soon

Ingredients

Main ingredients

boiled eggs 2 pcs
onion 1 portion (1/2 onion)
fresh cucumber 1 pcs

Seasonings/Sauce

coconut Greek yogurt 50 g
allulose syrup 20 spoon
white balsamic vinegar 15 ml
olive oil 10 spoon
minced garlic 10 g

Nutrition summary

Carbohydrates 43.55 g 31%

Protein 18.39 g 13%

Fat 35.79 g 57%

Serving size 565g

Cooking steps

1

Wash the cucumber thoroughly and slice thinly.
2

Boil the eggs, peel them, and cut into appropriate sizes.
3

Mix Greek yogurt and coconut milk to make the sauce.
4

In a bowl, add cucumber and eggs, then gently mix with the sauce.
5

Season with salt and pepper.
6

Place the salad on a plate to serve.

Cucumber Egg Salad / Coconut Greek Yogurt Ver.

AI 영양사 앤디