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
salt and ground black pepper to taste
1/4 cup and 2 tablespoons extra virgin coconut oil
Total Time: 30 minPrep: 30 minCook: 0 minYield: 12Level: easy
Directions
Place zucchini slices in a colander for 10 minutes, allowing juices to release; pat dry.
Combine zucchini, onion, and parsley together in a bowl.
Mix lemon zest, lemon juice and Dijon mustard 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.
