Mushroom & Vegetable Salad

This salad can be served as an everyday dish as well as a festive one. It is light since it doesn’t contain any meat or fish products. At the same time the salad is useful due to the usage of various vegetables, namely a beetroot, carrots, potatoes, bulb onions, and cucumber. The salad dressing gives the dish some special zest thanks to the combination of sunflower oil and lemon juice. Today we cook the veggy salad with ceps but you may use any pickled mushrooms you like. If you keep diet and want to eat something tasty and non-caloric then this recipe is the thing you need.


  • 2 carrots
  • 2 potatoes
  • 1 beetroot
  • 2 bulb onions
  • 2 tbsp lemon juice
  • 4 tbsp sunflower oil
  • 1 medium cucumber
  • 200 g (7 oz) pickled ceps
  • lettuce leaves – to taste
  • parsley – to taste
  • salt – to taste


Chop pickled ceps finely. Wash all vegetables. Peel a cucumber and bulb onions. Cube the ingredients. Boil a beetroot, carrots, and potatoes. Peel the vegetables and dice them.

Slice lettuce leaves. Toss the prepared ingredients gently to combine. Adjust salt to your taste and add parsley leaves. Mix sunflower oil and lemon juice. Dress everything with the prepared mixture. Stir the salad components properly. Place the dish in a fridge for 20 minutes and then serve it!

Enjoy your meal!