Cucumber, Egg and Corn Salad with Yogurt Dressing

Ingredients

• Cucumber1/2 cup (60 g)
• Corn1/2 unidad (125 g)
• Egg1 count (55 g)
• Yogurt1/4 cup (60 g)
• Mustard1 cucharadita (5 g)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Shell the corn and add to the pot with boiling water. Boil for 12-15 minutes. Remove and drain.

2. 2

   Step 2

   At the same time, boil the egg for 8-10 minutes. Remove, drain, let cool and peel.

3. 3

   Step 3

   In the meantime, chop the cucumber and bell pepper.

4. 4

   Step 4

   Chop the egg.

5. 5

   Step 5

   For the dressing: Mix plain yogurt with mustard, lemon juice and then add salt and pepper to taste. Add parsley if you have at home.

6. 6

   Step 6

   Put all the ingredients in a big cup, pour the dressing and mix.

7. 7

   Step 7

   Next, put the salad on a plate and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cucumber, Egg and Corn Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.