Recipe by sprinks
"Refreshing and simple zucchini salad. Pairs well with everything from seafood to BBQ."
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zucchini, thinly sliced
sweet onion (such as Vidalia®), thinly sliced
fresh parsley, minced
lemon, zested and juiced
salt and ground black pepper to taste
light olive oil
This recipe was a light, refreshing, summer salad. We really enjoyed the brightness from the lemon juice and lemon zest. I am not a fan when a recipe says juice of a lemon or 1/2 a bunch of parsley because the amounts can vary depending on the size of your ingredients. My general rule of thumb is 3 tbsp. of lemon juice for an average sized lemon. 3 tbsp. was the perfect amount for my salad. My parsley bunch was very large and 1/2 bunch would have way overwhelmed the salad. I used about 1/4 of my bunch that equaled to about 1/2 cup chopped. I would start out lower on your parsley amount and adjust to your taste. Nice side dish that I would make again. It would also be great with some cherry tomatoes added in.
Made this twice and the family loved it. Used Persian cucumbers and added a tablespoon of Joy mayonnaise. Very tasty. Next time I will try adding some sesame seeds.
This salad was excellent, and I will definitely make again. The family really liked the lemony dressing.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemony Zucchini Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 62
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