Sorrel Salad with Egg and Cucumber
Light, tasty, and simple - a vitamin bomb. Sorrel Salad with Egg and Cucumber brings the taste and brightness of summer to your plate. It turns out incredibly juicy, fresh, and aromatic. This salad can serve as a standalone dinner for those who follow a balanced diet or complement meat and fish dishes.
Updated : 29 June, 2026
Easy
About 20 min.
Ingredients
40 grams
Sorrel
40 grams
Spinach
2
Eggs
20 grams
Shallots
80 grams
Cucumber
1 tablespoon
Olives
5 tablespoon
Vegetable oil
to taste
Salt
to taste
Allspice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Put the eggs into cold water and boil them. Once the water comes to a boil, reduce the heat to medium and cook the eggs for about 10 minutes. Peel the onion. Wash the herbs and cucumber well. Rinse the fresh sorrel and spinach leaves thoroughly under running water and pat them dry with paper towels.
Step 2
Cut off the stems from the spinach leaves. Slice the leaves into medium strips.
Step 3
Slice the sorrel leaves in the same way as the spinach.
Step 4
Cut the onion in half, then slice each half into thin feathers or half-rings.
Step 5
Cool the boiled eggs and peel them. Cut them into 4 pieces.
Step 6
Place the spinach as the first layer on a plate or in a salad bowl, then add the sorrel, cucumber cut into sticks, the onion, and the olives or black olives. Arrange the eggs on top, drizzle with oil, add salt, and season with allspice.
Step 7
Serve the salad as a side dish with meat, poultry, or fish, or as a healthy snack. Enjoy your meal!
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