Zucchini Mushroom Salad Recipe

Article originally published May of 2016. Updated and republished May 2019.

When I went to Puerto Vallarta, I had an absolutely delicious zucchini mushroom salad.

The entire Mexican vacation was filled with good food, but that simple salad was a stand out.

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

Serves 4

Ingredients:

3 cups Zucchini, sliced
1 cup Mushrooms, sliced
1/2 cup Red Onion, sliced
1/2 cup Table Cream (Crema Mexicana)
Salt and Black Pepper to taste

Optional: Chives for garnish

Instructions:

Combine all ingredients in a large bowl.

Chill for at least 15 minutes.

Sprinkle with chives, if you’d like.

Serve and enjoy!