Article originally published May of 2016. Updated and republished May 2019.
During the trip, I had everything from complex gourmet meals to simple dishes. This is one of the simple ones, and the fresh ingredients are what makes it wonderful. We had this salad at a relaxing picnic after spending the day exploring the countryside away from the main tourist areas.
Of course, I had to try to recreate the recipe at home. This recipe is not exactly like the one I ate in Mexico, but I think it’s pretty close.
The salad always brings back memories, when I make it. I especially like to serve it on warm Summer evenings, so we can eat outdoors like I did the first time I had it in Mexico.
Zucchini Mushroom Salad
Optional: Chives for garnish
Combine all ingredients in a large bowl.
Chill for at least 15 minutes.
Sprinkle with chives, if you’d like.
Serve and enjoy!