Soy Free Classic Zucchini Ribbon Salad
Raw zucchini gets a serious glow-up here, transformed into delicate, silky ribbons that soak up a bright lemon-garlic dressing like they were made for it. A quick salting step draws out just enough moisture so the ribbons stay tender without turning watery, which makes all the difference in the final texture. Toasted pine nuts add a warm, buttery crunch, while torn basil and mint keep every bite feeling fresh and a little unexpected. Shaved Parmesan brings that salty, savory depth that ties the whole thing together without weighing it down. The dressing is nothing more than good olive oil, fresh lemon juice, zest, and garlic — clean, simple ingredients that happen to be completely free of soy in any form, no label-reading required. This is the kind of salad that looks impressive enough for a dinner party but comes together with minimal effort and a single bowl. Serve it immediately so the ribbons hold their shape and the pine nuts stay perfectly crisp.
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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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