MSG Free Classic Zucchini Ribbon Salad

Total time23 min

Prep time15 min

Cook time3 min

4.7

(12)

Raw zucchini gets a serious glow-up here, transformed into delicate, silky ribbons that soak up a bright lemon-garlic dressing and get finished with toasted pine nuts, shaved Parmesan, and a generous handful of fresh basil and mint. The result is light, fresh, and genuinely impressive — the kind of salad that disappears fast at a dinner table. Every single ingredient is whole and unprocessed, so there's no need to squint at labels or wonder whether a seasoning packet is hiding something unwanted. The quick salting step draws out just enough moisture to give the ribbons a tender, almost silky texture without turning them soggy, and it takes only a few minutes. Toasting the pine nuts in a dry skillet is a small step that pays off big, adding a warm, nutty depth that balances the zippy citrus dressing beautifully. Serve it immediately after tossing so the herbs stay vibrant and the ribbons hold their shape — this one is best eaten fresh off the platter.

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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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