Herbaceous Salad with Lemon Vinaigrette
Description
Shredded zucchini, green onions, and parsley are tossed with a lemon vinaigrette for a fabulous summer salad.
Ingredients
•
4 cups zucchini, julienned (1/4 x 1/4 x 2-inch strips)
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1 1/2 tablespoons Diamond Crystal® Kosher Salt
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1/3 cup extra virgin olive oil
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2 tablespoons fresh lemon juice
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1 tablespoon white wine or rice vinegar
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1/2 teaspoon sugar
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1 small clove garlic, minced
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1 cup tightly packed fresh parsley leaves
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2 green onions, sliced diagonally
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1 1/2 teaspoons freshly grated lemon zest
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2 green onions, chopped, for garnish
Directions
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.