Artificial Food Coloring Free Classic Zucchini Ribbon Salad
This salad is a stunning showcase of what fresh, whole ingredients can do — delicate zucchini ribbons draped in a bright lemon-garlic dressing and finished with toasted pine nuts, shaved Parmesan, and torn herbs. Every single component here is exactly what it says it is, with no dyes, synthetic colorings, or mystery additives lurking in the mix. That's genuinely rare for a dish this visually striking, since the vivid green ribbons and golden pine nuts create a plate that looks almost too pretty to eat — all from real food. Salting the zucchini briefly before dressing it is a small but smart step that softens the ribbons just enough while keeping them tender and fresh rather than soggy. The dressing comes together in minutes with olive oil, fresh lemon juice, zest, and garlic — pantry staples you can trust completely. Fresh basil and mint add a herby lift that makes the whole thing feel light and summery without any artificial flavoring doing the heavy lifting. It's the kind of recipe that proves clean eating doesn't have to mean boring eating.
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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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