Salted quail eggs and vegetable salad
For ovo-vegetarians, a bowl of this salad is substantial enough for a filling meal. For omnivores, enjoy it as a side dish to go with grilled or fried meat or fish. We had the salted quail eggs and vegetables salad with fried tilapia and talakitok (trevally) steaks.
Servings 4 people
Ingredients
- 1 medium carrot
- 1 large bell pepper
- 3 to 4 tomatoes
- 1 medium cucumber
- 12 salted quail eggs
- your favorite salad dressing
- salt
- pepper
- chopped dill
Instructions
- Peel the carrot, thinly slice then cut into matchsticks.
- Cut the bell pepper into halves, scoop out and discard the seeds and membranes, then cut into matchsticks as well.
- Halve the tomatoes then slice into half-moons about a quarter of an inch thick.
- Do the same with the cucumber.
- Shell the salted quail eggs then cut into halves.
- Put everything in a bowl.
- Drizzle in your favorite salad dressing.
- Sprinkle with salt and pepper.
- Toss gently.
- Top the salted quail eggs and vegetables salad with chopped dill.
- Serve as a standalone ovo-vegetarian dish or serve with meat or seafood.