Fructose Free Classic Zucchini Ribbon Salad
Raw zucchini salads can feel one-note, but shaving the squash into delicate ribbons completely transforms the texture — silky, tender, and elegant without any cooking required. A quick salt-and-drain step draws out just enough moisture so the ribbons hold their shape and soak up the bright lemon-and-olive-oil dressing beautifully. Toasted pine nuts add a warm, nutty crunch, while torn basil and mint keep every bite feeling fresh and aromatic. Shaved Parmesan brings a salty, savory depth that ties the whole bowl together. For anyone navigating fructose sensitivities, this kind of dish can be genuinely tricky — so many salads lean on high-fructose ingredients like onions, apples, honey-based dressings, or stone fruits. Here, the flavor comes entirely from lemon juice, lemon zest, garlic, good olive oil, and fresh herbs, keeping things clean and straightforward. Zucchini itself is a low-fructose vegetable, making it a reliable base when you want something light and satisfying without second-guessing every component. This one is simple enough for a weeknight but polished enough to bring to a summer table.
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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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