Mushroom salad with sunflower seeds

Ingredients

• salt
• 150 g of lettuce
• parsley
• 200 g small fresh champignons
• lemon juice
• butter - 1 tbsp. l.
• 2 tbsp. l. sunflower seeds
• garlic - 1 clove

Cooking

Step 1

1. Peel the seeds, rinse in cold water, put on a paper towel, let dry. Heat a dry frying pan, fry the prepared seeds on it, stirring regularly, until they become golden. Remove from heat, pour the seeds into a bowl. 2. Rinse lettuce well under running cold water, dry, coarsely chop or tear with your hands. Wash the mushrooms, put them in a colander, let the water drain, cut into quarters, sprinkle with 1 tbsp. l. lemon juice. Melt the butter in a frying pan, put the mushrooms, fry them over high heat for 2-3 minutes. 3. Prepare salad dressing. Peel the garlic and finely chop. Rinse the parsley greens with running cold water, dry with a paper towel, finely chop. Mix garlic and herbs with vegetable oil and the remaining lemon juice, add salt and pepper to taste, beat lightly with a fork. Arrange lettuce leaves on plates. Mix the fried seeds and champignons, pour in the dressing, mix again, put on lettuce leaves.