Step 1: Prepare the Ingredients
Prepare the zucchini and tomatoes:
Thinly slice 1 zucchini and halve 10 cherry tomatoes.
Boil the eggs:
In a pot, bring water to a boil. Add 4 eggs and cook for 8-10 minutes, depending on your preference for soft or hard-boiled eggs.
Once done, remove the eggs from the water, let them cool slightly, then peel and quarter them.
Step 2: Prepare the Mustard Yogurt Dressing
Mix the dressing:
In a small bowl, combine 3 tablespoons yogurt and 2 tablespoons Dijon mustard.
Mix well until smooth. Set aside.
Step 3: Assemble the Salad
Combine the ingredients:
In a large bowl, combine the zucchini slices, cherry tomatoes, and quartered boiled eggs.
Season and dress:
Drizzle with olive oil and season with salt and pepper to taste.
Add the minced garlic and toss gently to combine.
Add dressing:
Drizzle the mustard yogurt dressing over the salad and toss until everything is evenly coated.
Garnish:
Garnish with fresh dill.
Serving Suggestions:
Serve with a slice of crusty bread for a light meal.
Enjoy as a side dish alongside grilled meats or fish.
Pair with a bowl of soup for a complete meal.
Add a sprinkle of feta cheese for a creamy, tangy touch.
Serve with crackers for a light snack or appetizer.
Cooking Tips:
Use a mandolin slicer to get even, thin slices of zucchini.
Chill the salad in the refrigerator for 15 minutes before serving for a refreshing, cold salad.
Add fresh herbs like parsley or basil for added flavor.
Adjust the dressing to your taste by adding a little honey if you prefer a sweeter flavor.
Season the salad just before serving to prevent the vegetables from becoming too soft.
Nutritional Benefits:
Rich in protein from the eggs, promoting muscle growth and repair.
Good source of vitamins from zucchini and tomatoes.
Healthy fats from olive oil, supporting heart health.
Low in carbohydrates, suitable for those following a low-carb diet.
Probiotics from yogurt, supporting gut health.
Dietary Information:
Vegetarian, made with eggs and fresh vegetables.
Gluten-free, suitable for those with gluten sensitivities.
Low-carb, great for a balanced, lower-carb meal.
Nut-free, making it suitable for those with nut allergies.
Keto-friendly, with high protein and healthy fats.
Nutritional Facts (per serving, approximately):
Calories: 150
Protein: 10g
Carbohydrates: 6g
Fat: 10g
Fiber: 2g
Sugar: 3g
Storage:
Refrigerate: Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Note: The salad is best served fresh, as the vegetables can release water when stored.
Why You’ll Love This Recipe:
Fresh and healthy: Packed with fresh vegetables, eggs, and a light yogurt-based dressing.
Quick to make: Ready in just 15 minutes—perfect for busy days.
Versatile side or main dish: Great as a light lunch, a side dish, or even a snack.
Simple ingredients: Made with ingredients you likely already have on hand.
Flavorful and satisfying: The mustard yogurt dressing adds a tangy kick that complements the vegetables beautifully.
Conclusion:
This Zucchini and Cherry Tomato Salad with Mustard Yogurt Dressing is a quick and healthy dish that’s perfect for any time of the day. With its simple yet flavorful ingredients, it’s a great choice for a nutritious, satisfying meal or side dish. Enjoy the combination of fresh vegetables, tender eggs, and a tangy dressing that brings everything together!
Frequently Asked Questions:
Can I use a different type of mustard?
Yes, whole grain mustard or yellow mustard can be used for a slightly different flavor.
How do I make this vegan?
Replace the eggs with tofu and use a plant-based yogurt for the dressing.
Can I add other vegetables to the salad?
Absolutely! Cucumber, bell pepper, or red onion would be great additions.
Can I make this salad ahead of time?
You can prepare the ingredients ahead of time, but assemble and dress the salad just before serving for the best texture.
What else can I serve this salad with?
It pairs wonderfully with grilled chicken, fish, or even toasted pita bread for a more filling meal.
