Xanthan Gum Free Classic Zucchini Ribbon Salad
Thin, silky zucchini ribbons dressed in bright lemon and good olive oil make this salad feel like something you'd order at a sun-drenched Italian trattoria. Salting the ribbons first draws out just enough moisture so they soften slightly and soak up every bit of that garlicky, citrusy dressing without turning watery or limp. Toasted pine nuts add a warm, buttery crunch, while torn basil and mint keep things fresh and a little unexpected. Shaved Parmesan brings a salty, savory finish that ties the whole bowl together beautifully. The dressing is simply whisked together from pantry staples — olive oil, lemon juice, zest, garlic, and a pinch of pepper — so there's nothing processed or hidden to worry about, which makes this a genuinely clean, fuss-free dish. It comes together quickly and looks stunning on a platter, making it just as at home at a weeknight dinner as it is at a summer gathering.
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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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