Pistachio Free Classic Zucchini Ribbon Salad
This raw-meets-refined salad is everything you want on a warm evening — light, bright, and genuinely beautiful on the plate. Thin zucchini ribbons get a quick salt-and-drain treatment that softens them just enough to soak up the lemony garlic dressing without turning limp or watery. A handful of torn basil and fresh mint lifts the whole thing with an herby fragrance that makes it feel far more special than the effort involved. Toasted pine nuts add a warm, buttery crunch on top, and shaved Parmesan brings that salty, savory depth that ties every element together. For anyone navigating tree nut concerns, this recipe is naturally built around pine nuts — which are botanically a seed, not a true nut — so you get that satisfying crunch without reaching for pistachios or any other problematic ingredient. The bright lemon dressing comes together in seconds, and the whole salad moves from cutting board to table with minimal fuss. Serve it immediately after plating so the ribbons stay fresh and the nuts keep their crunch.
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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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