Mushroom 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. Salting the ribbons first draws out just enough moisture so they soften slightly without going limp, giving you that perfect tender-but-still-fresh bite. Toasted pine nuts add a warm, nutty crunch, while shaved Parmesan brings a salty, savory depth that ties the whole thing together. Fresh basil and mint keep it feeling light and summery, making this the kind of salad that actually steals the show at the table. Every single ingredient here is straightforward and naturally free from fungi, so there's no need to scan labels or swap anything out — it just works as written. Serve it immediately after tossing so the ribbons stay vibrant and the pine nuts keep their 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!