This Cucumber Salad with Potato, Egg, Buckwheat, and Pumpkin is a delightful and nutritious dish that’s perfect for any time of day. With a combination of hearty potatoes, creamy eggs, fresh cucumber, and a warm topping of buckwheat and caramelized pumpkin, this salad offers a wonderful mix of textures and flavors. It’s easy to prepare and packed with nutrients, making it a healthy choice for those mindful of their blood sugar levels. Let’s explore how to make this delicious and satisfying salad.
Ingredients
For the Salad:
- Potatoes: 3 medium-sized, boiled with skins on
- Eggs: 3 large, hard-boiled
- Cucumber: 1, thinly sliced
- Red Onion: 1/2, finely chopped
- Buckwheat (optional): 1 tbsp, cooked
- Thick Cream or Sour Cream: 200ml (3/4 cup)
- Fresh Dill: A bunch, chopped
- Salt and Black Pepper: To taste
For the Buckwheat and Pumpkin:
- Buckwheat: 250g (8.8 oz)
- Water: 250ml (1 cup)
- Pumpkin: 350g (12.3 oz), peeled and diced
- Butter: 20g (1.4 tbsp)
- Apple: 1, peeled and diced
Nutrition Information
- Servings: 4
- Calories per Serving: 320 kcal
- Protein: 10g
- Carbohydrates: 40g
- Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 120mg
- Sodium: 180mg
- Fiber: 7g
- Sugar: 8g
Instructions
1. Prepare the Potatoes and Eggs
- Boil the Potatoes:
- Boil the potatoes in their skins until tender, about 15-20 minutes. Once cooked, allow them to cool slightly, then peel and chop them into bite-sized pieces.
- Hard-Boil the Eggs:
- Boil the eggs until hard-boiled, about 10 minutes. Once cooled, peel the eggs and separate the yolks from the whites. Chop the egg whites and set them aside. The yolks can be discarded or used in another dish.
2. Prepare the Buckwheat
- Cook the Buckwheat:
- In a medium saucepan, combine the buckwheat and water. Bring to a boil, then reduce the heat to low. Cover and simmer until the water is fully absorbed and the buckwheat is tender, about 15-20 minutes. Fluff with a fork and set aside.
3. Cook the Pumpkin
- Sauté the Pumpkin:
- In a skillet, melt the butter over medium heat. Add the diced pumpkin and sauté until it is tender and lightly browned, about 10 minutes.
- Add the Apple:
- Add the diced apple to the skillet and cook for an additional 5 minutes, until the apple is soft and slightly caramelized. Remove from heat and set aside.
4. Assemble the Salad
- Combine the Salad Ingredients:
- In a large bowl, combine the chopped potatoes, chopped egg whites, cucumber slices, and finely chopped red onion.
- Add the Cream and Dill:
- If using, add the cooked buckwheat to the salad. Then, add the thick cream or sour cream and the chopped dill. Season with salt and black pepper to taste.
- Toss the Salad:
- Gently toss the ingredients together until everything is well combined and coated with the cream.
5. Serve
- Plate the Salad:
- Serve the potato, egg, and cucumber salad in individual bowls.
- Top with Pumpkin and Apple:
- Top each serving with the warm pumpkin and apple mixture for a delightful contrast of flavors and temperatures.
- Enjoy:
- Enjoy this salad as a light meal or a hearty side dish. It’s perfect for any time of day and is sure to satisfy.
Tips for Success
- Customization: You can add other fresh vegetables like bell peppers or tomatoes to the salad for added flavor and color.
- Buckwheat Optional: If you prefer a lighter salad, you can omit the buckwheat or replace it with quinoa or another grain.
- Chilling: For a cool, refreshing salad, you can refrigerate it for an hour before serving.
Conclusion
This Cucumber Salad with Potato, Egg, Buckwheat, and Pumpkin is a delicious and nutritious dish that’s perfect for any occasion. With its combination of fresh and hearty ingredients, it’s a great choice for those who want a balanced meal that’s both satisfying and healthy. Enjoy this flavorful salad and make it a regular part of your meal rotation!
