Low Sugar Classic Zucchini Ribbon Salad
Raw zucchini salads can sometimes feel flat or watery, but a quick salt-and-drain step pulls out the excess moisture and leaves the ribbons tender, silky, and ready to soak up every bit of the bright lemon-garlic dressing. Speaking of that dressing — it's just olive oil, fresh lemon juice, zest, and a hint of garlic, which means every drop of flavor comes from real ingredients with zero sweeteners hiding in the mix. That's genuinely refreshing when so many bottled dressings and store-bought salads sneak in added sugar where you'd least expect it. Toasted pine nuts bring a warm, buttery crunch, while torn basil and mint keep things herbaceous and lively. The shaved Parmesan on top adds a salty, savory finish that ties the whole bowl together. It's the kind of dish that looks stunning on a platter but comes together with minimal effort and a single skillet.
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Learn more →Ingredients
4 servings
- 4 medium zucchini (about 1 ½ lb total)
- ¾ tsp kosher salt, divided
- 3 tbsp pine nuts
- 1 oz parmesan, shaved with a vegetable peeler
- 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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