Juicy, crisp, and beautifully balanced, this salad with corn, eggs, and cucumber is just the thing for a light breakfast or an effortless dinner. It comes together in 20 minutes, feels nourishing without being heavy, and stays pleasantly delicate and low in calories. The yogurt dressing with Dijon mustard adds a subtle brightness and a silky, lightly creamy finish.
Ingredients
- Canned corn — 160 g (5.6 oz, about 1 cup)
- Chicken eggs — 2, hard-boiled
- Fresh cucumber — 1 (about 200 g / 7 oz)
- Tomato — 1 medium
- Green onions — 20 g (about 1/4 cup sliced)
- Fresh dill — 10 g (about 2 tbsp chopped)
- Plain unsweetened yogurt — 3 tbsp
- Extra virgin olive oil — 1 tbsp
- Dijon mustard — 1/2 tsp
- Lemon juice — 1 tsp
- Salt, black pepper — to taste
- Salad leaves — 50 g (about 2 cups), optional for serving
Step-by-Step Method
- Hard-boil the eggs for 9–10 minutes, then cool them quickly, peel, and cut into medium dice.
- Dice the cucumber and tomato, then finely chop the green onions and dill. Drain the corn thoroughly.
- Whisk together the yogurt, olive oil, Dijon mustard, lemon juice, and a pinch of salt and pepper until smooth.
- In a large bowl, combine the corn, eggs, cucumber, tomato, and herbs. Pour in the dressing and toss gently.
- Taste and adjust with more salt and pepper if needed. Serve right away, or chill for 10 minutes. For a nicer presentation, spoon the salad over salad leaves or serve it on whole-grain toast.
Nutritional Value per Serving
| Calories | ≈ 243 kcal |
| Protein | ≈ 10 g |
| Fat | ≈ 13 g |
| Carbohydrates | ≈ 22 g |
| Fiber | ≈ 4 g |
| Sodium | ≈ 350 mg |
What to Serve It With
This salad pairs beautifully with whole-grain bread, toast, baked potatoes, grilled chicken breast, or lightly cured salmon. For a more substantial meal, stir in a little quinoa or bulgur.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Lactose-free version: swap the yogurt for unsweetened soy or coconut yogurt.
- Meatless version: leave out the eggs and add 1 small avocado or 120 g (4.2 oz) cooked beans.
- For extra crunch: sprinkle with toasted sunflower seeds or pumpkin seeds.
- For heat: add a pinch of chili flakes or a little horseradish.
- Substitutions: use bell pepper instead of tomato, and parsley instead of dill if you prefer.
FAQ
Can I use sour cream or mayonnaise instead of yogurt?
Yes. Sour cream with 10–15% fat will make the flavor softer and richer, while mayonnaise gives it a fuller, more indulgent finish. For balance, add a little extra lemon juice.
How can I make this salad ahead of time without it becoming watery?
Chop the ingredients and keep them in a container separate from the dressing. Toss everything together just before serving. Once assembled, the salad is best eaten within 6–8 hours.
What can I use instead of eggs?
Add 120 g (4.2 oz) cooked chickpeas or beans, or half an avocado for a satisfying, creamy texture.