A treat for a festive and everyday table - a salad with canned zucchini, meat and vegetables at home. Step-by-step recipe with a photo. Video recipe.
Zucchini is one of the popular low-calorie vegetables. It is used to prepare ratatouille, stew, caviar, lecho, pancakes, cakes … But most often they make preparations for the winter. Surely there is a jar of canned zucchini in every pantry. In the cold season, you open a jar of the most delicate delicacy and you feel the smell of summer. Such preservation will be an excellent independent snack and addition to many dishes. I propose to cook a delicious salad with canned zucchini - delight from the delicate taste is definitely guaranteed.
This simple dish is one of the simplified versions of the Olivier salad, but with a special taste. Since the salad with canned zucchini, meat and vegetables is based on the same potatoes, eggs and mayonnaise. But the sausage in the recipe is replaced with boiled meat, canned cucumbers - with fresh gherkins and canned zucchini. If you want to play with the taste of familiar products and cook an unusual dish, then the proposed salad will be somewhat unusual. It turns out to be hearty and fresh. It is perfect both as a side dish and as an independent dish. The dish is ideal for both everyday and festive tables.
- Caloric content per 100 g - 145 kcal.
- Servings - 4
- Cooking time - 30 minutes for slicing, plus time for boiling and cooling food
Ingredients:
- Boiled potatoes in their uniforms - 3 pcs.
- Fresh cucumbers - 1 pc.
- Green onions - a few feathers
- Mayonnaise - for dressing
- Canned zucchini - 150 g
- Boiled meat (any) - 200 g
- Hard boiled eggs - 3 pcs.
- Salt - 2/3 tsp or to taste
Step-by-step preparation of salad with canned zucchini, meat and vegetables, recipe with photo:
1. For vegetable salads, it is better to use canned young zucchini, which is slightly larger than a cucumber in size. Their taste is very delicate, with a slight nutty flavor, and the skin is very thin. Another advantage of a young vegetable is small seeds that are almost invisible in the finished salad. Although any canned zucchini will work for the recipe. If the zucchini are large or chopped, and the seeds are too large and soft, then do not add them to the salad, use only dense and crunchy flesh.
So, put the canned zucchini in a fine sieve to drain all the brine. Dry them well with a paper towel and cut into medium pieces.
2. Wash fresh cucumbers with cold water, dry with a cotton towel, cut off the ends and cut into cubes with 0.5 cm sides.
3. Wash green onions, dry with a towel, finely chop and add to a bowl to the food.
4. Take any meat for the recipe, the main thing is that it is lean without fat layers. Chicken breasts, turkey fillets, veal and other varieties will do. Dip the selected meat in a pot of boiling water, salt and boil again. Reduce heat and simmer until tender. The cooking time depends on the selected type of meat. When boiled, remove from broth and cool. But if you have time, it is better to chill it in the broth, so it will be juicier. Then cut it into pieces or grab it and add to the bowl with the food. Do not pour out the broth, but use it to prepare the first course.
5. Dip the eggs in a container with cold water and boil. Reduce heat to moderate and simmer for 8-10 minutes. Then transfer them to ice water and cool. Peel them and cut into cubes.
6. Boil the potatoes in their uniforms and cool. To do this, dip the washed tubers into a saucepan, fill with water. Season with salt and bring to a boil. Reduce the temperature to the lowest setting and cook the potatoes, covered, for about 20 minutes. But the cooking time depends on the size of the tubers. Therefore, check the readiness by piercing the potatoes with a knife. If it comes in easily, then the fruits are ready.
Then remove the potatoes from the boiling water and leave to cool to room temperature. Peel the tubers and cut into cubes.
7. Put all the ingredients in a bowl, salt and add mayonnaise with any fat content. The calorie content of the dish depends on the fat content of mayonnaise.
8. Stir the salad with canned zucchini, meat and vegetables and refrigerate it in the refrigerator. Serve it on its own or use it as a filling for tartlets, pancakes, thin lavash roll, etc.
If you wish, you can add boiled or fried carrots, or Korean-style carrots to the dish for brightness. They, of course, will slightly change the taste of the finished dish, but it will not become worse from this.
