Celery & Zucchini Salad with Lemon Vinaigrette

1.Prepare the vegetables by washing them thoroughly. Thinly slice the celery and both the green and yellow zucchini. Blanch the broccoli florets in boiling water for 2-3 minutes until bright green and tender-crisp, then immediately transfer them to an ice bath to stop the cooking process. Drain and chop the broccoli into smaller pieces.

2.In a large mixing bowl, combine the sliced celery, green zucchini, yellow zucchini, and chopped broccoli florets. Add the finely diced red onion and chopped parsley to the bowl.

3.In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined to create the lemon vinaigrette.

4.Pour the lemon vinaigrette over the salad mixture and toss gently to ensure all the vegetables are evenly coated with the dressing.

5.Taste the salad and adjust the seasoning with more salt and pepper if needed. Let the salad sit for about 10 minutes to allow the flavors to meld together before serving.