Gelatin Free Classic Zucchini Ribbon Salad
Thin, silky zucchini ribbons tossed in a bright lemon-garlic dressing make for a salad that feels genuinely elegant without requiring much effort at all. Salting the ribbons first draws out just enough moisture so they soften slightly and soak up every bit of that citrusy vinaigrette. Toasted pine nuts add a warm, nutty crunch, while torn basil and fresh mint keep things lively and aromatic. Shaved Parmesan brings a salty, savory finish that ties the whole bowl together beautifully. Every single ingredient here is naturally free from animal-derived gelling agents — no hidden additives, no label-reading stress, just clean, whole foods doing all the work. It comes together quickly and looks stunning on a platter, making it just as fitting for a weeknight dinner as it is for entertaining guests.
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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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