Cucumber and courgette salad with egg mimosa
|parsley, finely chopped|
|hardboiled eggs, halved|
|1/2 cup homemade mayonaise|
|himalayan salt and black pepper|
|chives, finely chopped|
|1/4 extra virgin olive oil|
|2 tsp dijon mustard|
|1/2 cucumber, thinly sliced|
|2 tsp white balsamic vinegar|
|3 Israeli cucumbers, shaved into ribbons|
|1/2 tsp xylitol|
|1/2 red onion, very thinly sliced|
|2 courgettes, shaved into ribbons|
|10 fresh oregano leaves|
|50g flaked almonds, toasted to serve|
- For the egg mimosa: remove egg yolks from the halved eggs, place in a bowl and add the finely chopped chives, finely chopped parsley, homemade mayonnaise and himalayan salt and freshly ground black pepper, season and gently mash until smooth. Spoon the yolk mixture into the reserved egg whites and set aside.
- For the dressing: whisk together white balsamic vinegar, extra virgin olive oil, Dijon mustard and xylitol
- For the salad: Toss thinly sliced cucumber, israeli cucumbers shaved into ribbons, courgettes shaved into ribbons, very finely sliced red onion, 10 fresh oregano leaves and toasted flaked almonds.
- To serve: Place salad on serving plates, top with mimosa eggs and garnish with toasted almonds. For more delicious recipes from this Volume, get your copy here!