To find out more...
Rice and zucchini salad with paprika
20 min.
Easy
1.75 €
4 people
5 Ingredients- 1
200 g mayonnaise - 2
1 teaspoon paprika - 3
300 g courgette - 4
300 g cooked rice - 5
chives - Total weight: 805 grams
Step by step recipe
Stage 1 - ⌛ 5 min.
Stage 3 - ⌛ 3 min.
Stage 4 - ⌛ 2 min.
The proportions are given as a rough guide, so feel free to adapt them.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=10 % | 170 RDI=20 % | 660 RDI=100 % | 4,320 RDI=220 % | 18,090 RDI: 220 % |
| Per 100 g | 4 RDI=2 % | 20 RDI=2 % | 80 RDI=10 % | 540 RDI=30 % | 2,250 RDI: 30 % |
| Per person | 9 RDI=4 % | 40 RDI=4 % | 160 RDI=30 % | 1,080 RDI=50 % | 4,520 RDI: 50 % |
- For 4 people : 1.85 €
- Per person : 0.50 €
Change currency:
Cooked rice
You can get more informations, or check-out other recipes which use it, for example: Rice and purple-sprouting broccoli salad, Seafood rice salad, Comtoise stuffed tomatoes, Rice and fresh spinach salad, Rice with spring greens, ... See them all 28
Courgette
Like these other recipes: Courgettes (zuchinis) , Pollack fillet baked with rice and vegetables., Sautéed green vegetables, Scallops with crunchy vegetables and wine sabayon, Cubed salad, ... See them all 49
Mayonnaise
You can get more informations, or check-out other recipes which use it, for example: Roscoff salad, Mimosa eggs, Tomato ladybirds, Crunchy courgette and mushroom salad, Broccoli salad with chervil-lemon mayonnaise, ... See them all 23
Paprika
Like these other recipes: Zucchini and potato scarpaccia, Chester, Green bean and potato salad with paprika, ... See them all 3
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you.
French-style peas
A traditional French recipe, "Petis pois à la Française", with a personal twist, but very easy to prepare. It is an ideal accompaniment for meat, poultry or even a grilled fillet of fish.
How to keep a tart pastry case crisp
The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom of the tart. This seals the pastry and it will stay crisp. French pastry chef have a verb for that, it's "chablonner".
Warm haricot bean salad
Melt-in-the-mouth haricot beans, pan-fried lardons and croutons with chives and a good vinaigrette dressing.
Polenta with artichokes and mushrooms
For this recipe, we're going to mix together soy-sautéed mushrooms, already-cooked purple artichokes, and toasted polenta cubes, for a very tasty dish.Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)