Raw zucchini salads can feel like an afterthought, but shaving the squash into delicate ribbons completely transforms the texture — silky, tender, and light in a way that feels genuinely elegant. A quick salting step draws out just enough moisture so the ribbons stay lush rather than watery, and the bright lemon-garlic dressing clings to every fold. Toasted pine nuts add a warm, buttery crunch, while torn basil and mint keep things fresh and aromatic. Shaved Parmesan brings a salty, savory depth that ties the whole bowl together without weighing it down. Every ingredient here is naturally grain-free, so there's no need to swap or substitute a single thing — the recipe just works as written. It's the kind of dish that looks impressive on a platter but comes together with minimal effort and a handful of fresh, clean ingredients. Serve it immediately so the ribbons stay bright and the nuts keep their crunch.
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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.
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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