Herbaceous Salad With Lemon Vinaigrette Recipe

Name: Herbaceous Salad With Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups zucchini, julienned (1/4 x 1/4 x 2-inch strips); 1 1/2 tablespoons Diamond Crystal(R) 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)

Servings: persons

4 cups zucchini, julienned (1/4 x 1/4 x 2-inch strips)
1 1/2 tablespoons Diamond Crystal(R) 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)

1
Place zucchini strips in bowl; sprinkle with Diamond Crystal(R) 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.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups zucchini, julienned (1/4 x 1/4 x 2-inch strips), 1 1/2 tablespoons Diamond Crystal(R) Kosher Salt, 1/3 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, and more.

Yes, Herbaceous Salad With Lemon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Herbaceous Salad With Lemon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions