Salad with Eggs, Radish, Sunflower Sprouts and Almond Flakes
Ingredients
- 4 eggs
- 1/3 head of iceberg lettuce
- bunch of radishes
- 50 g sunflower sprouts (1 package)
- 50 g almond flakes
Dill sauce
- 200 g thick 12 or 18% sour cream from a cup, or Greek yogurt
- 1 tablespoon mayonnaise
- 4 tablespoons chopped dill
Preparation
- Hard-boil the eggs. Cut into quarters. Wash the lettuce, dry it, cut it, place in a wide salad bowl or large plate. Arrange thinly sliced radishes and sprinkle with sunflower sprouts.
- Combine the sauce ingredients and drizzle over the salad. Sprinkle with almond flakes, lightly toasted in a dry pan. Season with salt right before serving.
Tips
In a lighter version, you can use plain yogurt for the sauce and reduce the amount of mayonnaise.