Ingredients
- —800 g cauliflower
- —4 spring onions
- —100 g peas
- —4 baby carrots
- —14 g fresh dill
- —45 g canned anchovies
- —2 eggs
- —6 tablespoons Greek yogurt
- —100 g semi-hard cheese
- —1 tablespoon mustard
- —50 g mini gherkins
- —Salt and pepper
Instructions
Boil the eggs for 8 minutes until hard-boiled.
Cool them under cold water, peel, and crumble the eggs.
Cook the peas for 4 to 6 minutes until tender and let them cool.
Cut the cauliflower into small florets.
Dice the baby carrots into small cubes.
Slice the spring onions into thin rings.
Blend the yogurt, mustard, anchovies, and most of the dill into a smooth dressing.
In a large bowl, combine the cauliflower, carrots, peas, and spring onions.
Stir in the gherkins and crumbled eggs.
Mix in the dressing and season with salt and pepper to taste.
Dice the cheese into cubes and sprinkle over the salad.
Garnish with the remaining dill.
Serving Tip
This low-carb Russian salad is fresh, creamy, and surprisingly filling. By using cauliflower instead of potatoes, the dish stays light, while the yogurt, dill, and anchovy dressing provide that rich, classic flavor. It tastes best when allowed to sit for a while to let the flavors meld together.
Storage Tip
Keep covered in the fridge for up to two days.