Lemony Zucchini Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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.]
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Photo by Athena P.N. (Pix)

Cooking Level: Expert

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Reviewed: 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.
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Reviewed: May 15, 2014
This salad was excellent, and I will definitely make again. The family really liked the lemony dressing.
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Photo by happyschmoopies
Reviewed: 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.
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Photo by happyschmoopies

Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA


 
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