Brazil Nut Free Classic Zucchini Ribbon Salad
This raw-forward salad is light, vibrant, and genuinely stunning on the table — those long, silky zucchini ribbons look like something from a restaurant kitchen but come together with nothing more than a vegetable peeler and a little patience. Salting the ribbons first draws out just enough moisture so they soften slightly and soak up the bright lemon-garlic dressing without turning watery or limp. The combination of fresh basil and torn mint gives every bite an herby lift that feels almost summery no matter when you make it. Toasted pine nuts add a warm, buttery crunch that plays beautifully against the crisp shaved Parmesan scattered over the top. Because every ingredient here is straightforward and whole, there's no need to scan labels or second-guess anything — it's naturally free of the tree nuts that can sneak into packaged salads and store-bought dressings. Serve it immediately after tossing so the ribbons stay fresh and the pine nuts hold their crunch.
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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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