Ginger Free Classic Zucchini Ribbon Salad
Raw zucchini gets a serious glow-up here, transformed into delicate, silky ribbons that soak up a bright lemon-garlic dressing like a dream. Salting the ribbons first draws out just enough moisture so they soften slightly without going limp, giving you that perfect tender-yet-fresh bite. Toasted pine nuts add a warm, buttery crunch, while shaved Parmesan brings a salty, savory depth that ties everything together. Torn basil and mint keep the whole thing feeling light and garden-fresh, making it the kind of salad you actually want to eat rather than just feel good about eating. The dressing comes together in one bowl with olive oil, lemon juice, zest, and garlic — nothing complicated, nothing hidden, just clean and vibrant flavors. It's a great reminder that avoiding certain ingredients doesn't mean sacrificing any excitement on the plate. Serve it immediately so the ribbons stay lively and the pine nuts keep their 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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