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

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

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