Zucchini salad with salted milk mushrooms

4 servings

10 minutes

Zucchini salad with salted mushrooms is an interesting and unusual combination of flavors based on Russian culinary traditions. Salted mushrooms, a favorite ingredient in many Russian dishes, add a piquant depth and rich aroma of forest mushrooms to the salad. Young zucchini adds lightness and freshness, while boiled carrots provide sweet notes. The dressing made from mayonnaise, ketchup, and garlic enhances the flavor, harmoniously uniting all components. This salad is perfect as a standalone dish or as an appetizer for a festive table, especially with rye bread and homemade infusions. Its simplicity in preparation makes it an excellent choice for family dinners and friendly gatherings.

Energy value per serving

• Calories: 222.2
• Proteins: 3.7g
• Fats: 19.3g
• Carbohydrates: 9.1g

Ingredients

• Young zucchini: 1 pc
• Salted milk mushrooms: 200 g
• Carrot: 2 pc
• Ketchup: 1 tbsp
• Mayonnaise: 6 tbsp
• Garlic: 1 clove

Cooking steps

1. Boil the carrot, cool it down, cut it into four parts, and slice it.

   Required ingredients:

   • Carrot: 2 pieces

2. Cut young zucchini with the skin as well.

   Required ingredients:

   • Young zucchini: 1 piece

3. Cut the mushrooms into medium pieces.

   Required ingredients:

   • Salted milk mushrooms: 200 g

4. Mix mayonnaise and ketchup. Squeeze garlic through a press and add to the sauce.

   Required ingredients:

   • Ketchup: 1 tablespoon
   • Mayonnaise: 6 tablespoons
   • Garlic: 1 clove

5. Dress the salad.

   Required ingredients:

   • Ketchup: 1 tablespoon
   • Mayonnaise: 6 tablespoons