Emulsifier Free Classic Zucchini Ribbon Salad
This bright, fresh salad is everything a summer dish should be — light, vibrant, and packed with flavor from ingredients you can actually pronounce. Thin zucchini ribbons are salted and softened just enough to turn silky, then tossed in a punchy lemon-garlic dressing made entirely from olive oil, fresh lemon juice, and a handful of simple pantry staples. No bottled dressings, no mystery additives — just clean, whole ingredients that come together beautifully. Toasted pine nuts add a warm, nutty crunch, while torn basil and mint bring an herby brightness that makes every bite feel a little luxurious. Shaved Parmesan finishes the whole thing off with a savory, salty edge that ties it all together. For anyone navigating labels and avoiding manufactured emulsifiers, this kind of from-scratch approach is a genuine relief — every component is straightforward and exactly what it says it is. Serve it immediately for the best texture, and don't be surprised when it disappears fast.
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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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