Cashew Free Classic Zucchini Ribbon Salad
Raw zucchini gets a serious glow-up here, transformed into delicate, silky ribbons that soak up a bright lemon-garlic dressing like a dream. The quick salting step is the real secret — it softens the ribbons just enough and draws out excess moisture so the dressing clings rather than pools at the bottom of the bowl. Toasted pine nuts add a warm, buttery crunch, while shaved Parmesan brings that salty, savory depth that makes the whole thing feel restaurant-worthy. Fresh basil and mint keep it lively and aromatic, so every bite tastes like peak summer. Many nut-heavy salads rely on cashews for creaminess or texture, but this one achieves richness through good olive oil and Parmesan without any of those concerns. It comes together with just a peeler, a skillet, and a bowl — no special equipment required, and the payoff looks stunning on a platter.
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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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