This salad can be cut into strips, mixed with sauce and served in a salad bowl. But if you dream a little, you will get a festive, spring dish. If you don't like celery, then the salad is good without it, but celery will give it freshness. I also recommend adding nuts, especially walnuts here, but with almonds or pine trees it will also be good.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 1 piece Chicken fillet boiled or backed
- 1 piece Cucumber marinated
- 1 piece Cucumber
- 100 gram Mushroom marinated
- 1 piece Egg
- 1 piece Celery root
- Walnuts
- Lettuce leaves
- 2 tablespoons Sour cream
- 1/2 teaspoons Mustard
- Black pepper to taste
Ingredients
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Instructions
- 1. Boil the egg. Peel and slice randomly. Chop the celery. Cut the chicken into slices. Cucumber strips. Mushrooms if large cut.
- 2. Sour cream mixed with mustard, and pepper to taste. Put the sauce on a plate, put the chicken pieces and cucumber strips on top.
- 3. Mushrooms, egg, celery.
- 4. Garnish with lettuce leaves and sprinkle with nuts. I also decorated it with Enoki mushrooms, tinted with beetroot juice and turmeric.
- 5. This salad can be cut into strips, mixed with sauce and served in a salad bowl, but if you dream a little, you will get a festive, spring version.
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