Beef Free Classic Zucchini Ribbon Salad
Raw zucchini gets a serious glow-up here, transformed into silky, elegant ribbons that soak up a bright lemon-garlic dressing like a dream. The trick of salting the ribbons first draws out just enough moisture to give them a tender, almost pasta-like texture without turning them soggy — it's a small step that makes a big difference. Toasted pine nuts add a warm, buttery crunch, while torn basil and mint keep every bite feeling fresh and a little unexpected. Shaved Parmesan brings that salty, savory depth that ties the whole bowl together. The dressing is whisked up in the same bowl you toss everything in, which means minimal cleanup and maximum flavor payoff. This is the kind of salad that looks impressive enough for a dinner party but comes together with almost no effort — and it's entirely plant-forward, so it fits naturally into a wide range of menus without any substitutions needed.
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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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