Raw zucchini salad with liver, spinach, and cashews

Boil or stew chicken liver (200 g) in a multicooker for 15–20 minutes.

Boil quail eggs (5 pcs) and cut them in half.

Grate zucchini (150 g) on a Korean grater into long thin strips.

Tear spinach (70 g) by hand and arrange it on a plate.

Top with liver, zucchini, halved quail eggs, and sprinkle with chopped cashews (30 g).

Add sesame seeds (1 tsp), lightly salt.

Dress with olive oil (1.5 tbsp) and lemon juice (1 tsp).

You can use homemade mayonnaise instead of oil and lemon.