Green pea and carrot salad

A bright, tasty and fairly simple salad of boiled green peas and carrots will suit lovers of vegetable salads and those who watch their weight. Despite the simplicity, this salad is worthy of being served at the festive table.

Ingredients

• Green peas - 150 g
• Carrots - 2 pcs.
• Red onion - 1 pc.
• Chicken egg - 2 pcs. + 2 pcs. (for decoration)
• Mayonnaise - 2 tbsp. spoons
• Garlic - 1 clove
• Green onion - 20 g + for decoration
• Ground black pepper - 0.5 tsp
• Salt - to taste

Directions

1. Cook carrots in boiling water for 15-20 minutes. We check the readiness with a knife, it should fit well into the carrots. Hard boil chicken eggs (10 minutes). Boil the peas in salted water for 5-7 minutes. Drain water from boiled vegetables and eggs and let them cool to room temperature.
2. Wash green onions under running water, dry with a paper towel and cut as small as possible (leave a few feathers for decoration). Peel the red onion from the top layer and cut into thin rings.
3. Put the chopped vegetables in a bowl.
4. We clean the cooled chicken eggs from the shell and grate on a medium grater. We also grate carrots.
5. We shift the carrots and eggs into a bowl with onions.
6. Add green peas to the rest of the ingredients.
7. We use mayonnaise as a salad dressing, it is advisable to take salad dressing. Add to the mayonnaise a clove of garlic passed through a press, ground black pepper and mix all the dressing ingredients. Mayonnaise can be replaced with yogurt if desired.
8. Transfer the dressing to a bowl with vegetables and eggs.
9. Mix all salad ingredients with dressing. At this stage, you should taste the salad for salt and add salt if necessary. Sometimes mayonnaise is quite salty, then additional salting of the salad is not required.
10. Serve the ready-made green pea and carrot salad in portions, garnishing with green onion feathers and boiled egg halves.
11. Bon appetit!