Quick Vegetable Salad with Eggs

Directions: 

• Boil 4 large eggs, cool them down.
• Cut the english cucumber in half, slice it. Add to bowl.

• Cut off the ends of radish, cut each radish in half and slice. Add to a bowl.
• Dice 4 hard boiled eggs. Add to bowl.
• Slice green onion thinly. Add to the bowl.
• When ready to serve, mix with 2 Tablespoons of mayonnaise; or to your taste.
• Salt to taste.

* Don’t mix salad until ready to serve. 

Products used in recipe:

My favorite knife, Global GS-38 – 3 1/2 inch, 9cm Western Style Paring Knife
A bamboo cutting board Da Vinci Natural Bamboo Groove Cutting Board, Extra Large 18 by 12 inch with 11/16 inch thickness Wood Cutting Board
Bowl Portmeirion Sophie Conran White Medium Salad Bowl