Nutmeg Free Classic Zucchini Ribbon Salad
This salad is a stunning showcase of summer produce — delicate zucchini ribbons draped in a bright lemon-garlic dressing and finished with toasted pine nuts, shaved Parmesan, and a generous handful of fresh basil and mint. The technique of salting the ribbons first is a small but brilliant step that softens the zucchini just enough while drawing out excess moisture, so the dressing clings beautifully rather than pooling at the bottom of the bowl. That lemony vinaigrette — built with good olive oil, fresh juice, zest, and a little heat from optional red pepper flakes — is punchy and clean without a single warm spice in sight. For anyone avoiding nutmeg, this recipe is naturally in the clear; there's nothing hidden in the dressing or the toppings that could sneak it in, which is more than you can say for a lot of creamy or cheese-forward dishes. The toasted pine nuts add a buttery crunch that makes every bite feel a little indulgent, while the torn herbs keep things feeling fresh and garden-bright. It comes together quickly and looks genuinely impressive on a platter, making it an easy win for a weeknight side or a dish you'd proudly bring to a dinner party.
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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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