Low Sugar Zucchini Ribbon Salad with Fresh Basil
Fresh zucchini ribbons, torn mozzarella, and a handful of fragrant basil make this salad feel like something you'd order at a sun-drenched Italian trattoria — yet it comes together with almost no effort. The dressing is a bright, zippy blend of extra-virgin olive oil, lemon juice, and apple cider vinegar, so every bit of flavor here comes from real, whole ingredients rather than sweetened shortcuts. That matters when you're keeping added sugar completely off the table, because even bottled vinaigrettes and store-bought dressings have a sneaky habit of hiding it. Salting the zucchini first and letting it drain is the small step that makes a big difference — it softens the ribbons just enough and pulls out excess moisture so the dressing actually clings instead of pooling at the bottom of the bowl. Toasted pine nuts add a warm, buttery crunch that plays beautifully against the cool, creamy mozzarella. Finish with a pinch of flaky sea salt and serve immediately for a dish that looks genuinely impressive without a single gram of added sweetener in sight.
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Learn more →Ingredients
4 servings
- 4 medium zucchini (about 1 ½ lb total)
- ½ tsp kosher salt
- 1 cup fresh basil leaves, loosely packed
- 3 tbsp pine nuts, toasted
- 2 oz fresh mozzarella, thinly shaved or torn
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- ¼ tsp black pepper, freshly ground
- ¼ tsp red pepper flakes (optional)
For serving
- flaky sea salt, to taste
Instructions
- 1
Using a vegetable peeler or mandoline, shave each zucchini lengthwise into long, thin ribbons, rotating the zucchini a quarter-turn after each pass and stopping when you reach the seedy core. Place the ribbons in a colander set over the sink, toss with the kosher salt, and let stand for 10 minutes until slightly softened and some moisture has released.
- 2
While the zucchini drains, toast the pine nuts in a dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer immediately to a small plate to cool.
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