Salad of fresh young zucchini and greens
4 servings
20 minutes
Salad of fresh young zucchini and greens is a light, vitamin-rich dish of Russian cuisine, perfect for the summer season. Historically, such salads were made in villages where fresh vegetables and greens were abundant. This salad features a delicate, refreshing taste combining crunchy young zucchinis, cucumbers, and aromatic greens. Lemon juice adds a slight tanginess while garlic provides zest. Olive oil enhances the natural flavor of the ingredients. It is delicious as a standalone dish or as a side to meat or fish. Garnished with pieces of boiled egg, it adds completeness and nutrition.
1
Cut the young zucchini into thin strips along with the skin if it's not too thick. Add finely chopped garlic, a bit of lemon juice, and enough salt. Let it sit for 5 minutes.
- Baby courgettes: 1 piece
- Garlic: 1 clove
- Lemon juice: to taste
- Salt: to taste
2
Cut the cucumber into strips.
- Cucumbers: 1 piece
3
Tear or chop the salad greens, sorrel, celery, parsley, and dill.
- Green salad leaves: 1 bunch
- Sorrel: 1 bunch
- Celery leaves: to taste
- Parsley: 1 bunch
- Dill: 1 bunch
4
You can add green onions or leeks marinated in lemon juice to taste.
- Onion: 1 head
5
Mix everything. Dress with olive oil.
- Olive oil: 3 tablespoons
6
Cut the eggs into 4 pieces and decorate the salad.
- Chicken egg: 3 pieces
