Lactose Free Classic Zucchini Ribbon Salad
Thin, silky zucchini ribbons dressed in bright lemon and good olive oil make this salad feel far more elegant than the effort involved. 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, nutty crunch, while torn basil and mint keep everything tasting clean and summery. The dressing is sharp and garlicky in the best way, and a handful of shaved Parmesan on top brings a salty, savory finish — and because it's used as a light garnish rather than a creamy base, the overall dish stays well within a lactose-conscious comfort zone for most people. This is the kind of recipe that looks impressive on a platter but comes together with almost no cooking at all. Serve it immediately after tossing so the ribbons stay bright and the herbs stay perky.
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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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