Pescatarian 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 holds up beautifully to a bright lemon-garlic dressing. A quick salt-and-drain step pulls out just enough moisture so the ribbons stay lush rather than watery, which makes all the difference in the final dish. Toasted pine nuts add a warm, nutty crunch, while shaved Parmesan brings that salty, savory depth that ties everything together. Fresh basil and mint keep it feeling garden-fresh and aromatic right up until the moment it hits the table. This is the kind of dish that looks effortlessly elegant on a platter but comes together with minimal prep and a handful of quality ingredients — no fish, no meat, just clean, satisfying flavors that fit naturally into a pescatarian lifestyle. It works equally well as a starter, a light lunch, or a side alongside grilled seafood when you want something cool and vibrant on the plate.
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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
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 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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