Seed Oil Free Classic Zucchini Ribbon Salad
This bright, fresh salad is the kind of dish that makes you feel like you're eating at a sun-drenched Italian trattoline, and it comes together with almost no cooking at all. Thin zucchini ribbons are lightly salted to soften them just enough, then tossed in a punchy lemon-garlic dressing made entirely with extra-virgin olive oil — no canola, no vegetable oil, no seed oil shortcuts anywhere in sight. That single ingredient swap matters more than people realize, since most store-bought dressings and even restaurant salads quietly rely on refined oils that many people are actively trying to avoid. Here, the fat comes purely from cold-pressed olive oil and a handful of toasted pine nuts, which add a warm, buttery crunch that feels genuinely indulgent. Shaved Parmesan melts slightly into the ribbons, while torn basil and fresh mint lift the whole thing with an herby brightness that keeps every bite interesting. The quick salting step and a gentle pat-dry are small moves that make a real difference, keeping the ribbons silky rather than watery. Serve it immediately so the textures stay at their best — this one disappears fast.
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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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