Summer salad with Rye Button croutons

Preparation time: 15 min


100 g Rye Sport Sour Cream/Sea Salt
150-200 g of soft-leafed young spinach
2 hard boiled eggs
½ zucchini
½ red onions
4 teaspoons feta cheese crumbled into small crumbs
6 tablespoons vinaigrette sauce


  1. Thinly slice the zucchini with a peeler. Wash the spinach and remove the hard stem if necessary.
  2. Arrange the zucchini and spinach on the plates so that the entire bottom of the plate is covered loosely.
  3. Moisten evenly with vinaigrette sauce.
  4. Shell the eggs, separate the whites and yolks. Squeeze the yolks through a sieve and beat the whites finely with a knife.
  5. Sprinkle with very finely chopped red onion, whites, yolks and feta cheese crumbled into small crumbs, and rye chips.

This recipe was created by Chef Arto Rastas

Products used in the recipe