Low Sodium Classic Zucchini Ribbon Salad

Total time23 min

Prep time15 min

Cook time3 min

Low Sodium Classic Zucchini Ribbon Salad

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Ingredients

4 servings

4 medium zucchini (about 1 ½ lb total)
Zucchini Baby Green Zucchini Packaged Zucchini Stop & Shop Fresh Vegetables Zucchini Planks H-E-B Fresh Cut Green Zucchini
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¾ tsp kosher salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp pine nuts
1 oz parmesan, shaved with a vegetable peeler
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
¼ cup fresh basil leaves, torn
2 tbsp fresh mint leaves, torn

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice (from about 1 lemon)
1 tsp lemon zest
1 small garlic clove, finely grated
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

Instructions

1
Using a vegetable peeler or mandoline, shave each zucchini lengthwise into long, thin ribbons, rotating the zucchini a quarter-turn after every few passes and stopping when you reach the seedy core. Place the ribbons in a colander set over the sink, toss with 1/2 tsp of the salt, and let stand for 5 minutes until slightly softened and a little moisture has released.
2
While the zucchini drains, toast the pine nuts in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate to cool.

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