Russian Spring Salad (Vesenniy)

Combining crisp spring vegetables with egg and a lighter greek yogurt dressing provides a high-protein, fresh twist on the classic Russian salad.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 eggs (hard-boiled) · 286 kcal in the whole recipe
• 200 g radishes, thinly sliced · 32 kcal in the whole recipe
• 250 g cucumbers, thinly sliced · 40 kcal in the whole recipe
• 40 g green onions, finely chopped · 13 kcal in the whole recipe
• 15 g fresh dill, finely chopped · 7 kcal in the whole recipe
• 100 g light sour cream (used instead of traditional high-fat smetana) · 136 kcal in the whole recipe
• 150 g nonfat greek yogurt · 92 kcal in the whole recipe
• 1 tbsp (15 ml) lemon juice · 3 kcal in the whole recipe
• Pinch of salt and black pepper

Method

1. Boil the eggs in boiling water for 9-10 minutes, cool in cold water, peel, and dice them.

   

2. Thinly slice the radishes and cucumbers into half-moons; finely chop the green onions and dill.

   

3. Whisk together the light sour cream, nonfat greek yogurt, lemon juice, salt, and black pepper in a bowl until smooth.

   

4. Combine the sliced vegetables, dill, green onions, and chopped eggs in a large bowl, add the dressing, gently toss, and serve cold.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.