Lupin Free Classic Zucchini Ribbon Salad
Raw zucchini gets a serious glow-up here, transformed into delicate, silky ribbons that soak up a bright lemon-garlic dressing like a dream. A quick salting step draws out just enough moisture to soften the ribbons without making them soggy, so every bite stays fresh and lively. Torn basil and mint bring an herby lift, while toasted pine nuts add a warm, nutty crunch that plays beautifully against the cool, tender zucchini. Shaved Parmesan finishes the whole thing with a salty, savory edge that makes this feel far more elegant than the effort involved. Every ingredient here is naturally free from lupin — no flour blends, no legume-based fillers, no hidden additives to second-guess — just clean, whole foods doing exactly what they're supposed to do. It comes together fast and looks stunning on a platter, making it just as fitting for a weeknight dinner as it is for a summer gathering.
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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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