Celery 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. Salting the ribbons first draws out just enough moisture so they soften slightly without going limp, which means every bite has that perfect tender-yet-fresh texture. Toasted pine nuts add a warm, buttery crunch, while shaved Parmesan brings a salty depth that ties the whole thing together. Torn basil and mint keep it feeling light and summery, making this the kind of salad you'd happily eat as a main course on a warm evening. The dressing comes together in one bowl with olive oil, fresh lemon juice, zest, and a little garlic — nothing complicated, nothing hidden. For anyone navigating a diet that rules out certain vegetables, this one is naturally built around ingredients that are clean and straightforward, with no sneaky additions to second-guess. It's the kind of dish that looks impressive on a platter but comes together faster than you'd expect.
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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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