Mushroom & Egg Salad with Green Onions and Celery Root

Delicate salad of raw champignons, green onions and eggs. A quick, aromatic salad with a very delicate taste. An excellent combination of raw champignons with green onions and boiled eggs. This salad will diversify the menu of the holiday table.
cook time: 20 min
Noah Merrick
Mushroom & Egg Salad with Green Onions and Celery Root

Nutrition Facts (per serving)

159
Calories
15g
Fat
2g
Carbs
5g
Protein

Ingredients (4 portions)

Basic:

Salt 0.5 tsp
Green onions 50 g
Champignon 200 g
Celery root 50 g
Mayonnaise 150 g
Chicken eggs 4 pc
cucumbers (small, ground) 2 pc

Recipe instructions

Step 1

Step 1
How to make a salad of mushrooms, onions, eggs and celery root? We use champignons raw. To do this, you need to choose small, young and firm ones. They need to be washed and peeled from the caps. The cucumbers in the salad will also be fresh, wash them well. Take green onions, boil hard-boiled eggs and cool. You will also need fresh basil and a piece of celery root for flavor. To dress the salad, use light mayonnaise and salt to taste.

Step 2

Step 2
Cut the champignons into slices.

Step 3

Step 3
Cut the cucumbers into quarters lengthwise, then cut into triangles.

Step 4

Step 4
Grate the celery root on a coarse grater.

Step 5

Step 5
Finely chop the green onions along with the basil.

Step 6

Step 6
Cut the boiled eggs in the same way as cucumbers, first lengthwise into four parts, then crosswise.

Step 7

Step 7
Place all chopped products — mushrooms, cucumbers, onions, basil, celery root, eggs — in a bowl.

Step 8

Step 8
Salt the salad and season with light mayonnaise.

Step 9

Step 9
Mix all the ingredients in a bowl well — the salad of mushrooms, onions, and eggs is ready.

Step 10

Step 10
Place the prepared salad in a salad bowl and serve as a cold appetizer. This salad is good both as an independent dish and with a side dish.

Additional rubrics

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