Carrageenan Free Classic Zucchini Ribbon Salad
Delicate zucchini ribbons draped in a bright lemon-garlic dressing and finished with toasted pine nuts, shaved Parmesan, and torn fresh herbs — this salad is the kind of thing that looks like it came from a restaurant but comes together in your own kitchen with almost no effort. Salting the ribbons first draws out just enough moisture so they soften slightly and absorb the dressing beautifully without turning watery or limp. The whole thing is built from whole, recognizable ingredients — fresh produce, good olive oil, real lemon juice — so there's nothing hidden to second-guess, which is exactly what you want when you're being careful about additives and thickeners that sneak into processed foods. Toasting the pine nuts in a dry skillet for a couple of minutes adds a warm, nutty depth that makes every bite more interesting. The combination of basil and mint keeps the flavor lively and a little unexpected, while the Parmesan brings just enough salty richness to pull it all together. Serve it immediately after tossing so the ribbons stay fresh and the nuts keep 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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