Breastfeeding Friendly Zucchini Ribbon Salad with Fresh Basil
Light, fresh, and genuinely beautiful on the plate, this zucchini ribbon salad is the kind of dish that feels indulgent without weighing you down — exactly what you want when your body is working hard and your appetite can be unpredictable. The zucchini is shaved into delicate ribbons and briefly salted to draw out moisture, giving it a silky, almost pasta-like texture that pairs perfectly with torn fresh mozzarella and fragrant basil leaves. Toasted pine nuts add a warm, buttery crunch that makes every bite feel a little more special. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, and apple cider vinegar — bright, clean flavors that let the whole ingredients shine without any processed additives to second-guess. Olive oil and pine nuts bring healthy fats to the table, and the fresh basil adds a pop of flavor alongside real nutritional value. It comes together quickly with minimal cooking, which is a genuine blessing when time and energy are at a premium. Finish it with a pinch of flaky sea salt right before serving and it looks like something straight off a restaurant menu.
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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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