High Fructose Corn Syrup 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. The technique of salting the ribbons first draws out just enough moisture so they soften slightly and absorb the dressing beautifully rather than turning watery on the plate. Toasted pine nuts add a warm, buttery crunch, while shaved Parmesan, fresh basil, and torn mint layer in savory and herbal notes that make every bite interesting. What makes this dish such a smart choice is that every single ingredient is whole and unprocessed — no bottled dressings, no packaged shortcuts, nothing that sneaks in unwanted sweeteners. Store-bought dressings and condiments are one of the most common hiding spots for high fructose corn syrup, so building your own from olive oil, fresh lemon juice, and a little garlic is both easy and reassuring. This is the kind of recipe you can throw together confidently, knowing exactly what went into it from start to finish.
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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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