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Herbaceous Salad with Lemon Vinaigrette

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Diamond Crystal Salt

"Shredded zucchini, green onions, and parsley are tossed with a lemon vinaigrette for a fabulous summer salad."
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servings 403 cals
Original recipe yields 2 servings

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  1. Place zucchini strips in bowl; sprinkle with Diamond Crystal(R) Kosher Salt. Toss to mix. Let stand 20 minutes.
  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.
  3. Rinse zucchini lightly with cold water; drain well.
  4. Place zucchini on dish towel or several layers of paper towels. Shake or blot gently to remove excess moisture.
  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.
  6. Garnish with lemon zest and additional green onions, if desired.


  • Appetizer Category Winner Christen Roye of Texas Culinary Academy

Nutrition Facts

Per Serving: 403 calories; 38 g fat; 14.7 g carbohydrates; 4.4 g protein; 0 mg cholesterol; 4365 mg sodium. Full nutrition

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