Herbaceous Salad with Lemon Vinaigrette

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

2 servings


  • 4 cups zucchini, julienned (1/4 x 1/4 x 2-inch strips)

  • 1 ½ tablespoons Diamond Crystal® Kosher Salt

  • cup extra virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon white wine or rice vinegar

  • ½ teaspoon sugar

  • 1 small clove garlic, minced

  • 1 cup tightly packed fresh parsley leaves

  • 2 green onions, sliced diagonally

  • 1 ½ teaspoons freshly grated lemon zest

  • 2 green onions, chopped, for garnish


  1. Place zucchini strips in bowl; sprinkle with Diamond Crystal® 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
38g Fat
15g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 403
% Daily Value *
Total Fat 38g 49%
Saturated Fat 5g 27%
Sodium 4366mg 190%
Total Carbohydrate 15g 5%
Dietary Fiber 5g 16%
Total Sugars 6g
Protein 4g
Vitamin C 93mg 467%
Calcium 103mg 8%
Iron 3mg 18%
Potassium 868mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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