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Wash and slice the cucumbers.
Peel and grate or julienne the carrot.
Dice the tomato and thinly slice the red onion.
Peel and chop the boiled eggs.
Make the Dressing:
In a small bowl, mix together mayonnaise, honey, and vinegar until smooth and creamy.
Combine:
In a large bowl, add all the prepared vegetables and chopped eggs.
Pour the dressing over and toss gently until everything is evenly coated.
Chill & Serve:
Let the salad sit in the fridge for 10–15 minutes before serving for best flavor.
Serve cold as a light meal or a side to your favorite dish.
Serving Tips
Garnish with fresh parsley, dill, or a sprinkle of black pepper.
Great with grilled meats, sandwiches, or served on toasted bread as a topping.
Storage
Store in an airtight container in the refrigerator for up to 1 day for best texture.
Not recommended for freezing due to the mayo-based dressing.
Want a variation or a low-carb version of this? Let me know and I can adjust the recipe!
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