Salad tenderness with ham and cucumber

4 servings
30 min

To make the salad, boil the eggs first. To do this, fold the raw eggs into a bucket and fill with cold water. Place on heat and bring to a boil. Cook the eggs in boiling water for 5-7 minutes. Then drain the hot water and pour cold water over the eggs. Leave them to cool completely. Then wipe the eggs from the water and clean from the shell.

Wash the cucumber. Trim the ponytails on both sides and cut into strips. If the cucumber is too large with a thick peel, then it will be necessary to peel it first.

Spoon the sliced cucumbers into a spacious, prepared bowl in which to mix the salad comfortably.

The required amount of ham, also, cut into strips.

Add the chopped ham to the bowl to the cucumbers.

Cut the eggs with a sharp knife or using an egg cutter. Add the chopped eggs to the salad.

Then rub the hard cheese with a coarse grater straight into the bowl. Add a little crushed garlic.

Season the salad with mayonnaise and mix well. Before serving, refrigerate the salad to cool. Before the feast, transfer the finished salad to a salad bowl. Enjoy your meal!