- 4 cups zucchini, julienned (1/4 x 1/4 x 2-inch strips)
- 1 1/2 tablespoons Diamond Crystal® Kosher Salt
- 1/3 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine or rice vinegar
- 1/2 teaspoon sugar (optional)
- 1 small clove garlic, minced
- 1 cup tightly packed fresh parsley leaves
- 2 green onions, sliced diagonally
- 1 1/2 teaspoons freshly grated lemon zest
- 2 green onions, chopped, for garnish (optional)
- Place zucchini strips in bowl; sprinkle with Diamond Crystal(R) Kosher Salt. Toss to mix. Let stand 20 minutes.
- 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.
04/15/2018
recipepes.com
Herbaceous Salad with Lemon Vinaigrette, recipe
PT15M
PT1H
5
455 calories