Hazelnut Free Classic Zucchini Ribbon Salad
This bright, fresh salad turns humble zucchini into something genuinely elegant, with silky ribbons draped in a punchy lemon-garlic dressing and finished with torn basil, mint, and shaved Parmesan. The technique of salting the ribbons first is a small but brilliant step — it draws out just enough moisture so the zucchini softens slightly and soaks up every bit of that citrusy dressing. Toasted pine nuts add a warm, buttery crunch that plays beautifully against the cool, herb-flecked ribbons, and the whole thing comes together on a single platter that looks far more impressive than the effort involved. For anyone navigating tree nut concerns, pine nuts are botanically a seed and sit well outside the hazelnut family, making them a safe and satisfying way to bring that toasty richness to the dish. The dressing is nothing but good olive oil, fresh lemon, and a little garlic — clean, simple, and completely free of any hidden nut-based oils or sauces that can sneak into store-bought versions. Serve it immediately after plating so the ribbons stay lively and the 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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