Artificial Flavors Free Zucchini Ribbon Salad with Fresh Basil
This bright, garden-fresh salad is exactly the kind of dish that makes summer produce feel like a luxury. Delicate zucchini ribbons are salted to draw out moisture and soften just enough to take on the lemon-and-olive-oil dressing beautifully, while toasted pine nuts add a warm, nutty crunch and torn fresh mozzarella brings a creamy richness to every bite. The whole thing is finished with fragrant basil and a pinch of flaky sea salt — simple, stunning, and completely made from scratch. Every single ingredient here is whole and recognizable, which means there's no need to squint at a label wondering what "natural flavoring" actually means. The dressing comes together in one small bowl with real lemon juice, apple cider vinegar, and good extra-virgin olive oil — nothing synthetic, nothing mysterious. It's the kind of recipe that proves clean eating doesn't have to mean boring eating, and it comes together with almost no cooking at all.
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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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