Anti Inflammatory Classic Zucchini Ribbon Salad
Raw zucchini gets a serious glow-up here, transformed into delicate, silky ribbons that soak up a bright lemon-garlic dressing in the most satisfying way. The quick salting step draws out just enough moisture to give the ribbons a tender, almost silky bite without turning them soggy — a small move that makes a big difference. Extra-virgin olive oil and fresh lemon juice form the backbone of the dressing, and both are well-regarded for their role in a diet focused on reducing inflammation. Torn basil and mint keep things fresh and aromatic, while toasted pine nuts add a warm, nutty crunch that makes every forkful feel a little more special. Shaved Parmesan brings just enough richness to round it all out without weighing the dish down. This is the kind of salad that looks impressive on a platter but comes together with minimal effort and zero processed ingredients — exactly what you want when you're eating with intention.
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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
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 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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