Fresh, crispy, light and low-calorie salad of fresh vegetables. This time with the addition of mussels! How to cook them – decide for yourself. You can boil, fry or just take the ready pickled in a jar.
Ingredients
- Mussels - 250 g
- Salad mix - 160 g
- Radish - 140 g
- Bow purple - 1 piece
- Cucumbers - 2 pieces
- Quail eggs - 4-6 pieces
- Dijon mustard - 2 art.l.
Step-by-step cooking recipe
Boil the quail eggs for about 4 minutes after boiling and chop.
Thinly slice cucumbers, radishes and onions. Add the salad mix.
Add ready-made mussels to the salad and season everything with Dijon mustard.
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