Light Salmon Salad with Mustard-Dill Sauce

Cucumber, radishes, smoked salmon, and a mustard-dill sauce on top make a perfect combination. Plus, it's ready in about fifteen minutes. It may seem simple, but it's a very tasty and aromatic dish. Most often I make this salad for dinner, with a piece of a roll or whole grain bread. Of course, the cucumber tastes best when it comes straight from your own garden, with its scent filling the whole house.

The recipe comes from the EatSmarter! magazine, issue 4/2011

Directions:

Cook the eggs until almost hard-boiled (about 7 minutes). Meanwhile, wash and dry the cucumber and radishes, then slice them thinly with a paring knife.

Rinse the cooked eggs under cold water, dry them, and let them cool. Wash and dry the dill and chop it finely. Then mix the dill with the vinegar, olive oil, yogurt, mustard, salt, and pepper to make the sauce.

Peel the eggs and cut them into slices, then arrange them on a plate together with the radishes, cucumber, and salmon slices. Pour the sauce over the top and serve.

Enjoy!

salmon salad with mustard-dill sauce

Additional information:

Each serving contains: 266 kcal, 17 g protein, 20 g fat, 4.4 g saturated fat, 4 g carbohydrates, 1 g fiber, 254 mg cholesterol