Herbaceous Salad with Lemon Vinaigrette

Herbaceous Salad with Lemon Vinaigrette

Shredded zucchini, green onions, and parsley are tossed with a lemon vinaigrette for a fabulous summer salad.

Calories
403 Calories

Recipe Instructions

Step 1
Place zucchini strips in bowl; sprinkle with Diamond Crystalu0026reg; Kosher Salt. Toss to mix. Let stand 20 minutes.n
Step 2
Combine olive oil, lemon juice, vinegar, sugar (if using) and garlic in small bowl or small jar with tight-fitting lid. Whisk or shake to blend. Cover and refrigerate.n
Step 3
Rinse zucchini lightly with cold water; drain well.n
Step 4
Place zucchini on dish towel or several layers of paper towels. Shake or blot gently to remove excess moisture.n
Step 5
Place zucchini, parsley and sliced green onions in a bowl; toss gently to mix. Drizzle lightly with vinaigrette (reserving any extra vinaigrette); toss to mix.n
Step 6
Garnish with lemon zest and additional green onions, if desired.n
Herbaceous Salad with Lemon Vinaigrette

Ingredients

  • 2 tablespoons fresh lemon juice
  • ⅓ cup extra virgin olive oil
  • ½ teaspoon sugar
  • 1 small clove garlic, minced
  • 1 ½ tablespoons Diamond Crystal® Kosher Salt
  • 4 cups zucchini, julienned (1/4 x 1/4 x 2-inch strips)
  • 1 tablespoon white wine or rice vinegar
  • 1 cup tightly packed fresh parsley leaves
  • 2 each green onions, sliced diagonally
  • 1 ½ teaspoons freshly grated lemon zest
  • 2 each green onions, chopped, for garnish

Categories

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