BHA & BHT Free Classic Zucchini Ribbon Salad
Thin, silky zucchini ribbons tossed in a bright lemon-garlic dressing with toasted pine nuts, shaved Parmesan, and fresh basil and mint — this salad is the kind of thing that looks impressive but comes together with almost no effort. The trick of salting the ribbons first draws out just enough moisture so they soften slightly and soak up every bit of that citrusy dressing without turning watery on the plate. Avoiding BHA and BHT is genuinely easy here because every single ingredient is whole and fresh — there are no packaged dressings, no shelf-stable crackers, no processed oils with synthetic preservatives hiding in the mix. You make the dressing yourself from olive oil, fresh lemon juice, and a little zest, so you know exactly what's going in. Toasting the pine nuts in a dry skillet for a couple of minutes adds a warm, nutty depth that makes the whole dish feel more substantial than a simple salad has any right to. Serve it immediately after plating so the ribbons stay lightly crisp and the herbs stay vibrant — it's the kind of dish that disappears fast at the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!