Directions:

Prepare the Cucumbers:
Peel and slice the cucumbers. Place them in a bowl, sprinkle with salt, and set aside to release excess water.

Cook the Eggs:
Place eggs in a saucepan, cover with water, and bring to a boil. Cook for 8–9 minutes until hard-boiled. Cool in cold water, peel, and chop.

Prepare the Carrots:
Peel and grate the carrots.

Combine the Vegetables:
In a large bowl, mix the sliced cucumbers, chopped eggs, grated carrots, and cooked corn.

Add chopped green onions and parsley.

Prepare the Dressing:
In a small bowl, mix the yogurt and mustard until well combined.

Assemble the Salad:
Pour the dressing over the vegetable mixture and toss until evenly coated.

Serve:
Serve immediately or refrigerate for flavors to meld.

Serving Suggestions:
Great alongside grilled chicken or fish.

Perfect as a refreshing side at barbecues or picnics.

Cooking Tips:
Let cucumbers sit with salt to prevent watery salad.

Add black pepper or a squeeze of lemon juice for extra flavor.

Nutritional Benefits:
Cucumbers: Hydrating and low-calorie.

Eggs: High-quality protein and essential vitamins.

Carrots: Rich in beta-carotene, good for eyesight.

Dietary Information:
Vegetarian and gluten-free.

Can be dairy-free with plant-based yogurt.

Why You’ll Love This Recipe:
Quick and easy to prepare.

Light and refreshing, perfect for warm days.

Nutritious and packed with fresh vegetables.

Enjoy your healthy, tasty salad! Would you like me to suggest a dressing alternative or ways to make it spicier?