Honey Free Classic Zucchini Ribbon Salad
Thin, silky zucchini ribbons dressed in bright lemon and good olive oil make this salad feel genuinely elegant without requiring much effort at all. Salting the ribbons first draws out just enough moisture so they soften slightly and soak up the dressing beautifully rather than turning watery on the plate. The toasted pine nuts add a warm, nutty crunch that plays perfectly against the cool, herb-flecked ribbons, and the shaved Parmesan brings a salty, savory depth that ties everything together. Fresh basil and mint keep the whole thing tasting light and summery, while a hit of lemon zest and optional red pepper flakes give it just enough edge to feel interesting. Every ingredient in the dressing is straightforward pantry and produce — no sweeteners of any kind needed, because the lemon and herbs do all the heavy lifting. This is the kind of dish that looks impressive on a platter but comes together in minutes, making it ideal for a weeknight side or a casual dinner party starter.
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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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