Gut Friendly Classic Zucchini Ribbon Salad
Raw zucchini gets a serious glow-up here, transformed into delicate, silky ribbons that are light enough to feel refreshing but satisfying enough to hold its own as a real dish. Salting the ribbons first is a small but smart step — it draws out excess moisture and gently softens the zucchini so the dressing clings beautifully rather than pooling at the bottom of the bowl. The lemon-garlic vinaigrette is bright and clean, and the torn basil and mint add a herby freshness that makes every bite feel alive. Toasted pine nuts bring a gentle crunch and a buttery depth, while shaved Parmesan adds just enough savory richness to round everything out. For anyone focused on keeping meals easy on digestion, this one leans on whole, minimally processed ingredients with no heavy sauces, refined grains, or hard-to-digest fillers in sight. It comes together quickly and looks genuinely stunning on a platter, making it just as at home at a dinner party as it is on a quiet weeknight 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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