Green onion, chopped
Parsley, chopped
3-4 tablespoons thick yogurt
1 tablespoon mustard
Directions:
Prepare the Cucumbers:
Peel and slice 2 cucumbers. Place them in a bowl and sprinkle with 1/3 teaspoon salt. Set aside to let them release some water.
Cook the Eggs:
Place 3 eggs in a saucepan, cover with water, and bring to a boil. Let cook for 8-9 minutes until hard-boiled. Once cooked, cool the eggs in cold water, peel, and chop them.
Prepare the Carrots:
Peel and grate 1-2 carrots.
Combine the Vegetables:
In a large bowl, combine the sliced cucumbers, chopped eggs, grated carrots, and 80g cooked corn.
Chop some green onions and parsley and add them to the bowl.
Prepare the Dressing:
In a small bowl, mix 3-4 tablespoons of thick yogurt with 1 tablespoon of mustard until well combined.
Assemble the Salad:
Pour the yogurt-mustard dressing over the vegetable mixture and toss everything together until well coated.
Serve:
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