How to Make Herbaceous Salad with Lemon Vinaigrette - A Step-by-Step Guide

If you're looking for a refreshing and flavorful salad that's perfect for spring or summer, then look no further than this Herbaceous Salad with Lemon Vinaigrette. This salad is packed with a variety of fresh herbs, crisp vegetables, and a tangy lemon vinaigrette that's sure to delight your taste buds.

What sets this salad apart is the vibrant mix of fresh herbs. From fragrant basil and mint to earthy parsley and cilantro, the combination of these herbs creates a bold and herbaceous f...

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Ingredients

  • 4 cups zucchini, julienned (1/4 x 1/4 x 2-inch strips)
  • 1 ½ tablespoons Diamond Crystal® Kosher Salt
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white wine or rice vinegar
  • ½ teaspoon sugar
  • 1 small clove garlic, minced
  • 1 cup tightly packed fresh parsley leaves
  • 2 green onions, sliced diagonally
  • 1 ½ teaspoons freshly grated lemon zest
  • 2 green onions, chopped, for garnish

Information

  • Servings: 2
  • Yield: 2 servings

  • Place zucchini strips in bowl; sprinkle with Diamond Crystal® Kosher Salt. Toss to mix. Let stand 20 minutes.
  • 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.
  • Rinse zucchini lightly with cold water; drain well.
  • Place zucchini on dish towel or several layers of paper towels. Shake or blot gently to remove excess moisture.
  • 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.
  • Garnish with lemon zest and additional green onions, if desired.
  • Nutrition

    403 cal.

    • Total Fat: 38g
    • Saturated Fat: 5g
    • Sodium: 4366mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 5g
    • Total Sugars: 6g
    • Protein: 4g
    • Vitamin C: 93mg
    • Calcium: 103mg
    • Iron: 3mg
    • Potassium: 868mg