Nightshade Free Classic Zucchini Ribbon Salad
Raw zucchini salads can feel one-dimensional, but shaving the squash into delicate ribbons and letting them briefly salt-drain transforms the texture into something almost silky — light enough to feel refreshing, substantial enough to hold its own as a starter or side. A bright lemon-and-olive-oil dressing with a hint of garlic ties everything together, while torn basil and fresh mint add an herby lift that makes each bite feel genuinely vibrant. Toasted pine nuts bring a warm, buttery crunch, and shaved Parmesan adds just enough salty richness to round out the whole dish. For anyone navigating a nightshade-free table, salads can be a minefield of hidden tomatoes, peppers, or paprika-spiked dressings — but every single component here is naturally in the clear, no substitutions needed. The optional red pepper flakes are the only item to skip if you're being strict, and the salad loses nothing without them. It comes together with minimal equipment and no cooking beyond a quick toast of the pine nuts, making it an easy win for weeknight dinners or casual entertaining alike.
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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)
Can be omittedred pepper flakes
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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