Lemony Zucchini Salad Recipe - Allrecipes.com
Lemony Zucchini Salad Recipe
  • READY IN 30 mins

Lemony Zucchini Salad

Recipe by  

"Refreshing and simple zucchini salad. Pairs well with everything from seafood to BBQ."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    30 mins

Directions

  1. Place zucchini slices in a colander for 10 minutes, allowing juices to release; pat dry.
  2. Combine zucchini, onion, and parsley together in a bowl.
  3. 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.
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Reviews More Reviews

May 12, 2014

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.

 
Aug 24, 2014

A Keeper! Intriguing flavors which evolve with sitting: 3 hrs after making it was very tasty & Very Lemony; after 24 hrs the lemon flavor had mellowed substantially yet was still nicely lemony (used fresh lemon & lemon zest, as called for). I substituted fresh basil for the parsley & the result was excellent; also used light agave syrup instead of sugar (easier to mix) which reduced the 'sweet' measurement in the recipe to 1 tsp with no diminution of flavor. We mixed green & yellow squashes which made a very attractive presentation. Well-refrigerated, the salad kept very nicely over 3 days. Altogether a lovely recipe with great potential for adding your own particular flavor flourishes! [Cilantro (coriander leaf) might also be a nice change from parsley & we plan to try that next while we have it in the garden, as store-bought parsley & green zucchini will be our wintertime choices for this dish.]

 

4 Ratings

Jun 15, 2014

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.

 
May 15, 2014

This salad was excellent, and I will definitely make again. The family really liked the lemony dressing.

 

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Nutrition

  • Calories
  • 80 kcal
  • 4%
  • Carbohydrates
  • 5.3 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 73 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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