In a hot frying pan (grease with vegetable oil), fry the finely chopped onion first, then the carrots and zucchini, add a little salt and pepper, add dried basil. Vegetables should remain crispy, cool down.
While the fried vegetables are cooling, chop the remaining components of the salad. Cut the tomato and cucumber into slices, pepper into strips, chop the green onion and dill greens.
Squeeze the juice out of the lemon, it will be needed for refueling.
Prepare the salad dressing: mix vegetable oil, soy sauce and lemon juice.
Mix all the vegetables.
Pour the dressing over the salad. You can not add it to the salad, but take a ready-made dressing with you on a picnic and then pour it over.