Looking for a summer salad to serve at your picnic or barbecue? Here’s a summer salad with egg whites, apples, dried cranberries, cucumbers, and carrot topped with a savory Japanese wasabi dressing. With the softness of the white eggs, crunchiness of the fresh fruits and vegetables, this salad has wonderful texture and will pair well with any barbecue meat, chicken or fish!
Place 6 eggs in pot of water and boil. After the water boils, then turn off flame and let eggs sit in hot water for 10 minutes. Peel off shells and slice eggs into half.
With a small spoon, scoop out the egg yolks carefully, and save the egg yolks from 3 eggs (you can discard the rest of the egg yolks or eat them separately). Then slice egg whites into smaller bite size pieces.
In a small bowl, prepare the dressing. Add 3 scooped egg yolks, mayonnaise, wasabi, apple cider vinegar, honey, salt and pepper. Using a masher, mash egg yolks so it incorporates well into dressing. Make sure dressing is well mixed.
Dice up the cucumber, carrot, and apple. In a large salad bowl, add diced fruit and vegetables. Add egg whites and cranberries. Add mixed dressing and toss until dressing covers the salad.
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Followed this recipe exactly as written and my husband just about fell off his chair when he took his first bite. We all were amazed at not just the burst of flavour, but that the texture is wonderful on the palate. Thank you Moon Cho, for a salad recipe that will be not just a family favourite, but a company favourite too, I am sure!
by Lori Kemph | Mutt & Chops in
Salads
Prep: Cook:
Serves: 2 Level: Easy
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Salads
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