Mushroom Salad

To prepare a delicious and nutritious salad based on mushrooms and zucchini, we start by carefully cleaning the mushrooms. We use a soft brush to remove the dust, being careful not to wet them, as mushrooms absorb water and may lose their flavor. If absolutely necessary, we can quickly wash them under a stream of cold water, but ensuring that we let them dry very well before cutting them. Once the mushrooms are cleaned, we slice them thinly, almost transparently, to allow the flavors to blend effectively.

While we are dealing with the mushrooms, we turn our attention to the zucchini. We cut it in half, then slice each half into thin rounds, ensuring that we achieve similar sizes to the mushrooms. This not only enhances the appearance of the salad but also ensures a uniform texture. Once we have the mushrooms and zucchini sliced, we gently mix them in a large bowl, so they combine without being crushed.

To add an extra flavor, we add freshly chopped herbs. This can include parsley, dill, or basil, depending on personal preferences. The herbs will not only provide a fresh taste but will also add a touch of vibrant color to our salad. In another bowl, we prepare the dressing. We pour in the extra virgin olive oil and slowly add the lemon juice, constantly mixing with a fork or a whisk until the mixture becomes thick.

After the dressing is prepared, we add the finely chopped onion and garlic for an intense flavor, followed by salt and pepper to taste. It is important to taste the dressing to ensure that the balance of flavors is perfect. Once the dressing is ready, we carefully pour it over the mushroom and zucchini mixture, gently mixing to ensure that each piece is coated.

Finally, we cover the bowl with plastic wrap and refrigerate it, letting the salad marinate for 2-3 hours. This time allows the flavors to develop and penetrate our ingredients. So, when it’s time to serve, we will enjoy a refreshing salad full of taste and vitality. Enjoy your meal!

 Ingredients: Base of the salad -300 gr champinion mushrooms (we choose the small ones and we will use only the hat) -1 small zucchini (about the size of a large carrot) - a few leaves fresh parsley - a few leaves of parsley Dressing - the zest of a small lemon -100 ml olive oil - chopped red onion (a tablespoon) - a clove of garlic - salt - pepper

 Tags:  onion greenness garlic carrots tomatoes oil zucchini mushrooms salad olives lemon gluten-free recipes lactose-free recipes vegetarian recipes