Cinnamon Free Classic Zucchini Ribbon Salad
This bright, fresh salad is the kind of dish that makes you feel like you're eating at a sun-drenched Italian trattable without leaving your kitchen. Thin zucchini ribbons are salted and softened just enough to turn silky, then tossed in a punchy lemon-garlic dressing that brings everything to life. Toasted pine nuts add a warm, nutty crunch, while shaved Parmesan, torn basil, and fresh mint layer in savory, herby depth that keeps every bite interesting. The whole thing comes together with pantry staples and a vegetable peeler — no special equipment required. For anyone navigating spice sensitivities, this recipe is naturally free of warming spices, relying instead on lemon zest, fresh herbs, and a touch of red pepper flakes (which are completely optional) for its bold flavor. It's the kind of salad that works as a light lunch, an elegant starter, or a stunning side alongside grilled fish or chicken. Serve it immediately after plating so the ribbons stay fresh and the pine nuts keep their satisfying 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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