Beef, Pickle, and Egg Salad
Vegetables and herbs provide fiber, vitamin C, and antioxidants, while the aroma of garlic adds freshness. Serving it fresh preserves the crunch and clean flavor of the main ingredients. A distinct accent is cucumber.
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Servings: 4 (1 serving ≈ 138 gram)
Digestion time: 24 hour
Complete protein: ✔
Boil the beef (150 g) until tender, cool it completely, and cut it into small cubes. Hard-boil the eggs (150 g), cool them, and chop them. Dice the pickles (100 g) and mince the garlic (6 g).
Mix the 30% sour cream (60 g), sugar-free mustard (5 g), lemon juice (30 g), and table salt (to taste). Combine the beef, eggs, pickles, and garlic, dress the salad, and top with walnuts (50 g). Chill before serving.
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