Macadamia Free Classic Zucchini Ribbon Salad
Raw zucchini salads can feel one-note, but shaving the squash into delicate ribbons and letting them briefly salt-drain transforms the texture into something silky and elegant. A bright lemon-garlic dressing with a hint of red pepper flakes ties everything together, while torn basil and fresh mint keep each bite tasting like peak summer. Shaved Parmesan adds a salty, nutty depth that plays beautifully against the citrus without overwhelming the vegetables. Toasted pine nuts bring just the right amount of crunch and richness — and since this recipe leans on those instead of any tree nut that tends to sneak into salads unexpectedly, it's a genuinely worry-free choice for anyone avoiding macadamias. The whole thing comes together with simple pantry staples and a vegetable peeler, no special equipment required. It works as a light lunch on its own or as a stunning starter alongside grilled fish or chicken. Serve it immediately after tossing so the ribbons stay bright and the nuts keep their satisfying crunch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!