Chicken Free Classic Zucchini Ribbon Salad
Raw zucchini gets a serious glow-up here, transformed into silky ribbons that soak up a bright lemon-garlic dressing and taste far more elegant than the effort involved. The technique of salting the ribbons first is a small but brilliant step — it draws out just enough moisture so the zucchini softens slightly without going limp, giving you that perfect tender-yet-fresh bite. Toasted pine nuts add a warm, buttery crunch, while torn basil and mint keep things lively and aromatic. Shaved Parmesan brings a salty, savory depth that ties the whole bowl together beautifully. This is the kind of salad that looks like it came from a restaurant but comes together in your own kitchen with nothing more than a vegetable peeler and a good lemon. It works brilliantly as a light lunch on its own or alongside grilled fish, pasta, or a crusty loaf of bread — no meat required, and honestly, none missed.
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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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