Herbed zucchini salad

Herbed zucchini salad

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
500g zucchini
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon parsley, chopped
1 tablespoon chives, snipped
salt
freshly ground black pepper
2 tablespoons fresh basil, chopped
or 2 tablespoons fresh oregano, chopped
or 2 tablespoons fresh marjoram, chopped

Method

  1. Cook zucchini in sufficient lightly salted boiling water to cover for 5–6 minutes or until just tender. Drain, then quarter each zucchini.
  2. Combine olive oil and lemon juice, pour over hot zucchini and toss gently to coat thoroughly. Cool and chill.
  3. Just before serving, drain off any remaining liquid and add herbs, salt and pepper. Toss gently and serve immediately.
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