Paraben Free Classic Zucchini Ribbon Salad
Thin, silky zucchini ribbons dressed in bright lemon and good olive oil make this salad feel genuinely special without requiring much effort at all. Salting the ribbons first draws out just enough moisture so they soften slightly and soak up the garlicky, citrusy dressing rather than diluting it — a small step that makes a big difference in the final texture. Toasted pine nuts add a warm, buttery crunch, while torn basil and mint keep everything tasting fresh and a little unexpected. The shaved Parmesan on top brings a salty, savory finish that ties the whole bowl together beautifully. For anyone navigating ingredient sensitivities around synthetic preservatives and additives, this recipe is a natural fit — every component is a whole, recognizable food with nothing processed or packaged hiding in the mix. Fresh lemon juice, real herbs, and quality extra-virgin olive oil do all the heavy lifting in the dressing, so there's no need to reach for a bottled vinaigrette with a long, uncertain ingredient list. It comes together quickly, looks stunning on a platter, and is the kind of dish that disappears fast at any table.
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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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