Zucchini and Chicken Liver Salad

Chicken liver, Courgettes, Cucumbers, Bell pepper, Mayonnaise (homemade or sugar-free), Sour cream 30%, Dijon mustard, Worcestershire sauce, Olive oil, Table salt, Black pepper

Slice: 10 min. Fry: 10 min. Mix: 5 min.

Peel the zucchini (300 g) if needed, cut into strips, and sauté over high heat with olive oil (10 g) for 4-5 minutes. It should brown but not fall apart.

Trim the chicken liver (300 g), cut into pieces, and sauté separately for 4-5 minutes. It must be fully cooked inside with no raw blood; cut the largest piece if unsure.

Cut the cucumber (150 g) and bell pepper (150 g) into strips. Mix sugar-free mayonnaise (40 g), 30% sour cream (40 g), Dijon mustard (5 g), Worcestershire sauce (15 g), table salt (2 g), and black pepper (1 g).

Combine the warm liver, zucchini, and fresh vegetables. Dress the salad and serve right away or slightly chilled.