The champignon mushroom and zucchini salad.

One evening, when I wanted to make a vegetable soup, an idea came to me: while I was dicing the vegetables, I tasted both the mushrooms and the raw zucchini. I liked the taste even without dressing, and I thought why not make a salad out of it? Said and done. It’s excellent both as a side for meat and as a side for fish.

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Difficulty: Very easy
Cost: Very cheap
Preparation time: 10 Minutes
Portions: 4 servings
Cooking methods: No cooking
Cuisine: Italian
Seasonality: All seasons

80.10 Kcal

calories per serving

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Energy 80.10 (Kcal)
Carbohydrates 3.39 (g) of which sugars 1.07 (g)
Proteins 1.73 (g)
Fat 7.32 (g) of which saturated 1.06 (g)of which unsaturated 0.16 (g)
Fibers 0.91 (g)
Sodium 296.73 (mg)

Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

2 Champignon mushrooms
1 zucchini
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
to taste Salt
to taste pepper

Tools

What we need

Mandoline
Bowl
Knife

Preparation

Let’s go to the kitchen

I washed and diced the zucchini into very small cubes using a special tool commonly found on the market. The mandoline.
Next, I cleaned the mushrooms with a cloth and diced them to the same size.
I placed the diced vegetables in a bowl and seasoned them with salt.
The balsamic vinegar.
and the EVO oil. I mixed everything together and let it rest for 5 minutes before serving
Here’s your Champignon Mushroom and Zucchini Salad ready.