Chestnut 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. A quick salting step draws out just enough moisture so the ribbons stay tender without turning watery, which makes all the difference in the final texture. Torn basil and fresh mint bring an herby lift that feels almost summery, while toasted pine nuts add a warm, buttery crunch in every bite. Shaved Parmesan ties it all together with that salty, savory depth that makes you want to go back for another forkful. Everything in this salad is naturally free from tree nut concerns beyond the pine nuts, which are botanically distinct and widely tolerated by those avoiding chestnuts specifically. It comes together with minimal cooking and no complicated techniques — just a peeler, a bowl, and a few minutes of your time. Light enough to serve alongside grilled fish or chicken, but honestly satisfying enough to eat straight from the 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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