Citric Acid Free Classic Zucchini Ribbon Salad
Raw zucchini transformed into delicate, silky ribbons makes for a salad that feels genuinely special without requiring much effort at all. Salting the ribbons first draws out just enough moisture so they soften slightly and absorb the bright lemon dressing beautifully, rather than turning watery on the plate. The dressing itself is built on good olive oil, fresh lemon juice, and a little zest, which means the citrus flavor here comes entirely from whole fruit — no processed citric acid additives to worry about. Toasted pine nuts add a warm, buttery crunch, while shaved Parmesan brings a savory depth that ties everything together. Torn basil and mint keep the whole dish feeling fresh and aromatic, almost like something you'd order at a little Italian trattoria. It comes together quickly and is best served right away, so the ribbons stay lightly dressed and the nuts keep their satisfying snap.
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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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