- 4 small zucchini, thinly sliced
- 1/2 small sweet onion (such as Vidalia®), thinly sliced
- 1/2 bunch fresh parsley, minced
- 1 lemon, zested and juiced
- 1 teaspoon Dijon mustard
- 2 teaspoons white sugar
- salt and ground black pepper to taste
- 1/4 cup light olive oil
- Place zucchini slices in a colander for 10 minutes, allowing juices to release; pat dry.
- 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.
04/28/2018
recipepes.com
Lemony Zucchini Salad, recipe
PT15M
PT1H
5
455 calories