Walnut Free Classic Zucchini Ribbon Salad
This bright, fresh salad turns humble zucchini into something genuinely elegant, with silky ribbons draped in a lemony garlic dressing and finished with toasted pine nuts, shaved Parmesan, and a generous handful of torn basil and mint. The technique of salting the ribbons first is a small but brilliant step — it draws out just enough moisture so the zucchini softens slightly without going limp, giving you that perfect tender-yet-delicate texture. Pine nuts bring a buttery, golden crunch that pairs beautifully with the bright citrus dressing, and because this recipe calls for them specifically, you never have to second-guess a bag of mixed nuts or worry about unexpected walnut cross-contact. The dressing comes together in minutes with pantry staples, and the whole thing feels like something you'd order at a sunny Italian trattoria. It works as a stunning starter, a light lunch, or a side dish that easily upstages whatever it's sitting next to on the table. Serve it immediately after assembling so the ribbons stay fresh and the pine nuts keep their satisfying 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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