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

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Recipe Summary

Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place zucchini strips in bowl; sprinkle with Diamond Crystal® Kosher Salt. Toss to mix. Let stand 20 minutes.

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  • 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.

  • Rinse zucchini lightly with cold water; drain well.

  • Place zucchini on dish towel or several layers of paper towels. Shake or blot gently to remove excess moisture.

  • 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.

  • Garnish with lemon zest and additional green onions, if desired.

Tips

Appetizer Category Winner Christen Roye of Texas Culinary Academy

Nutrition Facts

403 calories; protein 4.4g 9% DV; carbohydrates 14.7g 5% DV; fat 38g 59% DV; cholesterolmg; sodium 4365.5mg 175% DV. Full Nutrition