Brazil Nut Free Zucchini Ribbon Salad with Fresh Basil
This salad is the kind of dish that makes you rethink what a vegetable can do — delicate zucchini ribbons draped across a platter, layered with fragrant basil, creamy torn mozzarella, and golden toasted pine nuts. The technique of salting the zucchini first is a small but brilliant step that softens the ribbons just enough while drawing out excess moisture, so the dressing actually clings instead of pooling at the bottom. That dressing is bright and punchy, built from olive oil, fresh lemon juice, and apple cider vinegar with an optional kick of red pepper flakes. Every ingredient here is naturally free from brazil nuts, so there's no label-scanning or substitution anxiety — just clean, whole-food cooking from start to finish. It comes together with minimal equipment and no heat beyond toasting the pine nuts, making it a genuinely effortless option for warm days when you want something that looks impressive without much effort. Serve it immediately after assembling so the ribbons stay lively and the mozzarella stays fresh — this one is best eaten right off the platter.
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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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