Refreshing and simple zucchini salad. Pairs well with everything from seafood to BBQ.

Gallery

Recipe Summary

prep:
20 mins
additional:
10 mins
total:
30 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place zucchini slices in a colander for 10 minutes, allowing juices to release; pat dry.

    Advertisement
  • Combine zucchini, onion, and parsley together in a bowl.

  • Mix lemon zest, lemon juice, Dijon mustard, and sugar together in a separate bowl; season with salt and pepper. Slowly stream olive oil into lemon juice mixture while whisking constantly until dressing emulsifies. Pour dressing over zucchini mixture; toss to coat.

Nutrition Facts

80 calories; protein 1g 2% DV; carbohydrates 5.3g 2% DV; fat 6.9g 11% DV; cholesterolmg; sodium 24.4mg 1% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/13/2014
This recipe was a light refreshing summer salad. We really enjoyed the brightness from the lemon juice and lemon zest. I am not a fan when a recipe says juice of a lemon or 1/2 a bunch of parsley because the amounts can vary depending on the size of your ingredients. My general rule of thumb is 3 tbsp. of lemon juice for an average sized lemon. 3 tbsp. was the perfect amount for my salad. My parsley bunch was very large and 1/2 bunch would have way overwhelmed the salad. I used about 1/4 of my bunch that equaled to about 1/2 cup chopped. I would start out lower on your parsley amount and adjust to your taste. Nice side dish that I would make again. It would also be great with some cherry tomatoes added in. Read More
(5)

Most helpful critical review

Rating: 3 stars
06/22/2017
This was a good solid dressing you can use in countless ways. Thanks Read More
(1)
12 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/12/2014
This recipe was a light refreshing summer salad. We really enjoyed the brightness from the lemon juice and lemon zest. I am not a fan when a recipe says juice of a lemon or 1/2 a bunch of parsley because the amounts can vary depending on the size of your ingredients. My general rule of thumb is 3 tbsp. of lemon juice for an average sized lemon. 3 tbsp. was the perfect amount for my salad. My parsley bunch was very large and 1/2 bunch would have way overwhelmed the salad. I used about 1/4 of my bunch that equaled to about 1/2 cup chopped. I would start out lower on your parsley amount and adjust to your taste. Nice side dish that I would make again. It would also be great with some cherry tomatoes added in. Read More
(5)
Rating: 4 stars
08/24/2014
A Keeper! Intriguing flavors which evolve with sitting: 3 hrs after making it was very tasty & Very Lemony; after 24 hrs the lemon flavor had mellowed substantially yet was still nicely lemony (used fresh lemon & lemon zest, as called for). I substituted fresh basil for the parsley & the result was excellent; also used light agave syrup instead of sugar (easier to mix) which reduced the 'sweet' measurement in the recipe to 1 tsp with no diminution of flavor. We mixed green & yellow squashes which made a very attractive presentation. Well-refrigerated, the salad kept very nicely over 3 days. Altogether a lovely recipe with great potential for adding your own particular flavor flourishes! [Cilantro (coriander leaf) might also be a nice change from parsley & we plan to try that next while we have it in the garden, as store-bought parsley & green zucchini will be our wintertime choices for this dish.] Read More
(4)
Rating: 4 stars
06/15/2014
Made this twice and the family loved it. Used Persian cucumbers and added a tablespoon of Joy mayonnaise. Very tasty. Next time I will try adding some sesame seeds. Read More
(1)
Advertisement
Rating: 3 stars
06/22/2017
This was a good solid dressing you can use in countless ways. Thanks Read More
(1)
Rating: 5 stars
08/25/2015
Loved it. Made no changes. I will be making this one of my summertime gotta use the zucchini recipes. Read More
(1)
Rating: 5 stars
05/15/2014
This salad was excellent and I will definitely make again. The family really liked the lemony dressing. Read More
(1)
Advertisement
Rating: 4 stars
07/04/2016
I used a potato peeler to cut the zucchini very thinly. Very lemoney flavor. Tastes like summer. My husband doesn't like zucchini, but he liked this salad. Read More
(1)
Rating: 4 stars
07/17/2020
7.17.20 This was lunch today with some wheat crackers and a glass of ice tea. Wish I had zucchini in a garden, as it’s rare to find “small” in the store, but I bought the smallest I could find. Fresh, lemony flavor, a nice crunch from zucchini, and oh-so-easy to make. Perfect for summer, but will be enjoyed the rest of the year, as well. Read More
Rating: 5 stars
11/10/2018
I made it but left out the onions Read More