Mustard Free Classic Zucchini Ribbon Salad
Zucchini ribbons are one of those simple transformations that make a vegetable feel genuinely special, and this salad delivers that effect with very little effort. Shaving the zucchini into long, delicate strips and letting them briefly salt-drain gives them a silky, slightly tender texture that holds the bright lemon and garlic dressing beautifully. Toasted pine nuts add a warm, nutty crunch, while torn basil and mint keep every bite feeling fresh and a little unexpected. The shaved Parmesan brings a salty, savory finish that ties the whole thing together without overwhelming the other flavors. For anyone navigating a mustard sensitivity, this kind of salad can be a minefield — bottled dressings and pre-made vinaigrettes are notorious for sneaking in mustard as an emulsifier. Here, the dressing is built entirely from olive oil, fresh lemon juice, lemon zest, garlic, and a little black pepper, so you know exactly what's going in. Every ingredient is straightforward and easy to verify, which means you can serve this with total confidence at a dinner party or a casual weeknight meal. It comes together quickly and looks stunning on a platter, which is really the best kind of recipe to have in your back pocket.
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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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