Cucumber Salad with Carrots, Watercress and Eggs

Ingredients

• 2 Eggs
• 1 cucumber
• 4 Carrots
• 150 g radishes
• 2 handfuls watercress
• 3 tbsp apple cider vinegar
• 1 tbsp Lemon Juice
• 1 tsp Honey
• 4 Tbsp sunflower oil
• Salt
• ground pepper

Instructions

1. 1.

   Hard‑boil the eggs, cool them in cold water, peel and slice into rounds.

2. 2.

   Peel the cucumber and carrots, then cut or shave them into thin slices. Wash, trim, and slice the radishes. Rinse the watercress and let it drain well; set aside about half for garnish. Combine cucumber, carrots, and radishes in bowls, top with egg slices.

3. 3.

   Whisk together the vinegar, lemon juice, honey, and oil; season with salt and pepper. Drizzle over the salad and garnish with the remaining watercress before serving.