Light herring salad. No long standing in the kitchen and simple ingredients

Do all holiday dishes have to be hard to digest? No, here it is light herring salad with lots of fresh vegetables and a delicate olive oil dressing. The whole thing is enriched with dill, which gives it a slightly herbal and refreshing aroma. This salad will not only reign supreme on your holiday table, but you can also successfully prepare it every day as a light lunch or dinner. Its preparation time is only a few minutesand you can also successfully diversify it with additional ingredients that you have in the fridge.

Ingredients:

• 4 matias herring fillets,
• field cucumber,
• 1/2 red onion,
• 1/2 red pepper,
• 2 eggs.

Dressing:

• 3 tablespoons of olive oil,
• a spoon of apple cider vinegar,
• a teaspoon of dijon mustard,
• a handful of fresh dill,
• 1/2 teaspoon of salt,
• 1/2 teaspoon of black pepper.

How to do it:

1. Drain the herring fillets and rinse them under running water if they are too salty. Cut them into smaller cubes or diagonal pieces.

2. Cut the cucumber, onion and pepper into small cubes.

3. Hard-boil the eggs, then drain, cool and peel. Chop them finely too.

4. Chop the dill very finely.

5. Prepare the dressing by mixing all the sauce ingredients until uniform.

6. Assemble the salad. Place all the ingredients of the light herring salad in a bowl and mix first. Pour the previously prepared sauce over them and mix thoroughly but gently again so that all the ingredients are evenly covered.

7. Place the dish in the refrigerator for at least 30 minutes before serving. Store leftovers in the fridge in an airtight container and use within 2 days.

Source: Terazgotuje.pl