On-the-Go Salad with Egg and Mushrooms

1. 1 Tomatoes≈ $4.67 per kg 145 g
2. 2 Button mushrooms≈ $7.50 per kg 80 g
3. 3 Canned green peaspack 400 g ≈ $1.00 60 g
4. 4 Eggspack 10 pcs ≈ $1.93 2 pcs
5. 5 Sour cream 15%pack 300 g ≈ $1.60 20 g
6. 6 Green onionspack 50 g ≈ $1.30 20 g
7. 7 Mayonnaise 20 g
8. 8 Salt 2 g
9. 9 Dillpack 50 g ≈ $1.80 5 g
10. 10 Sunflower oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil eggs⁴ for 10 minutes, cool in cold water, then peel.

2. Slice mushrooms and pan-fry in oil for 7 minutes until tender, season with salt, and cool.

3. Chop tomatoes¹ into large pieces, then add drained green⁶ peas.

4. Shred eggs⁴ on a grater, finely chop green⁶ onion and dill⁹.

5. Mix sour⁵ cream with mayonnaise.

6. Combine tomatoes¹, peas, mushrooms, and eggs⁴, toss with the dressing, mix well, and top with herbs.