Beef Liver Salad with Walnut Sauce

Trim the beef liver (350 g), cut into pieces, and sauté with part of the olive oil (15 g) until fully cooked. Cool for a few minutes and slice into thin strips.

Grate or thinly slice the carrot (120 g) and onion (80 g), then sauté with olive oil (10 g) until soft. Cut the zucchini (300 g) into strips and sauté separately for 4-5 minutes.

Blend walnuts (40 g) with dill (15 g), sugar-free pickled cucumbers (60 g), and water (30 g) to a thin sour cream consistency. Mix with sugar-free mayonnaise (60 g), table salt (2 g), and black pepper (1 g).

Combine the liver, vegetables, and walnut sauce. Mix and let the salad stand for 5 minutes before serving.