Turmeric Free Classic Zucchini Ribbon Salad
This bright, fresh salad is the kind of dish that looks like it came from a restaurant but comes together with just a handful of real, wholesome ingredients. Thin zucchini ribbons are salted to draw out moisture and soften slightly, then tossed in a punchy lemon-garlic dressing that brings everything to life. Toasted pine nuts add a warm, buttery crunch, while shaved Parmesan, fresh basil, and torn mint layer in savory, herby depth that makes every bite interesting. The whole thing is naturally free of any golden spice blends or anti-inflammatory add-ins that can sneak into salad dressings and store-bought vinaigrettes — every ingredient here is clean and straightforward. It's a great reminder that simple produce-forward cooking doesn't need any exotic seasonings to taste absolutely stunning. Serve it immediately after tossing so the ribbons stay lively and the pine 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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