Photo: Korea Ministry of Food and Drug Safety
South KoreaStrawberry Salad
스트로베리 샐러드
Side dish
Side dishesCourse
195kcal · per serving
Not spicySpice
🌱 VegetarianGluten-free
Recipe
Strawberry Salad
Not spicyVegetarianGluten-freeContains: egg
Ingredients Tap an ingredient to check it off
Servings1
- strawberries딸기(7 pcs)70 g
- plain yogurt플레인요거트(1 pc)85 g
- lettuce양상추(2 sheets)70 g
- quail eggs메추리알(3 pcs)30 g
- blueberries블루베리(1 tbsp)15 g
- vinegar a little식초 약간
- salt a little소금 약간
Nutrition per serving
195kcal
30gCarbs
7gProtein
5gFat
138mgSodium
Steps
Translated from the Korean original. Amounts are as in the original recipe.
- Add vinegar and salt to a pot of cold water and boil the quail eggs. After the water comes to a boil, cook for about 5 more minutes, rinse in cold water, peel, and halve.
- Lightly rinse the strawberries under running water, remove the stems, drain, and halve.
- Soak the lettuce in cold water, drain, and tear into bite-size pieces. Arrange the lettuce, strawberries, blueberries and quail eggs on a plate and pour the plain yogurt over them.
💡 TipStrawberries are rich in potassium and excellent for excreting sodium, but they are a fruit low in calcium. So it is good to eat them with yogurt or other dairy products that are rich in calcium.
Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.
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