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Zucchini Salad


  • 6 small zucchini, thinly sliced

  • 3/4 small sweet onion (such as Vidalia®), thinly sliced

  • 3/4 bunch fresh parsley, minced

  • 1-1/2 lemon, zested and juiced

  • 1-1/2 teaspoons Dijon mustard

  • 1 tablespoon white sugar

  • salt and ground black pepper to taste

  • 1/4 cup and 2 tablespoons extra virgin coconut oil

Total Time: 30 min Prep: 30 min Cook: 0 min
Yield: 12 Level: easy


  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 extra virgin coconut oil into lemon juice mixture while whisking constantly until dressing emulsifies. Pour dressing over zucchini mixture; toss to coat.