Cucumber, egg and greens salad

A bright salad of cucumbers, eggs and herbs turns out to be light, juicy and crunchy. It is prepared very simply and quickly. Scrambled eggs are interesting, which adds nutrition to the salad. Delicious, satisfying and uncomplicated!

Ingredients

• Cucumbers - 100 g
• Eggs - 2 pcs.
• Green onions - 2 pcs. (20 g)
• Sour cream - 1 tbsp. a spoon
• Salt to taste

Directions

1. Combine eggs and salt in a deep bowl. Shake with a fork until the yolks and whites are combined.
2. Heat a skillet over medium heat. I have a non-stick pan, so I don't use oil. If you have a regular skillet, then cook eggs using vegetable oil.
3. Pour the egg mixture into the skillet.
4. Stirring constantly and crushing large pieces with a spatula, cook the eggs for about 2-3 minutes, until they set.
5. Then remove from heat and set aside to cool.
6. Cut the cucumbers into small strips. Finely chop the green onion with a knife.
7. In a deep bowl, combine slightly cooled eggs, cucumbers and onions. Add sour cream and a pinch of salt. Mix thoroughly.
8. A salad of cucumbers, eggs and herbs is ready. You can lay it out on plates and serve.
9. Bon Appetit!