Pecan Free Classic Zucchini Ribbon Salad
Raw zucchini salads can feel one-note, but shaving the squash into delicate ribbons completely transforms the texture — silky, tender, and light in a way that feels genuinely restaurant-worthy. A quick salt-and-drain step draws out just enough moisture so the lemon-garlic dressing clings beautifully rather than pooling at the bottom of the bowl. The bright combination of fresh lemon juice, zest, and a whisper of red pepper flakes gives every bite a lively, citrusy kick that plays perfectly against the grassy olive oil and salty shaved Parmesan. Torn basil and mint add an herby freshness that makes the whole dish feel summery and alive. Toasted pine nuts bring a buttery crunch that rounds everything out without overwhelming the delicate ribbons — and because this recipe calls for pine nuts specifically, anyone avoiding tree nuts like pecans can enjoy that satisfying texture with total confidence. It comes together quickly and looks stunning on a platter, making it an easy win for weeknight dinners or a crowd-pleasing starter when you want something that feels a little special.
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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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