Caffeine Free Zucchini Ribbon Salad with Fresh Basil
This bright, fresh salad is everything you want on a warm day — delicate zucchini ribbons draped over a platter with fragrant basil, creamy torn mozzarella, and golden toasted pine nuts. The technique of shaving the zucchini lengthwise with a peeler or mandoline transforms a humble vegetable into something genuinely elegant, and salting the ribbons first draws out just enough moisture to give them a silky, almost pasta-like texture. The dressing is a simple whisked blend of extra-virgin olive oil, fresh lemon juice, and apple cider vinegar that ties everything together with a clean, bright acidity. A pinch of flaky sea salt at the end makes every bite pop. Because every single ingredient here is naturally free of caffeine — no tea, coffee, chocolate, or hidden additives in sight — this is a completely worry-free choice whether you're cutting back or avoiding it entirely. It comes together with minimal cooking, just a quick toast of the pine nuts in a dry skillet, so it's as low-effort as it is impressive. Serve it immediately after dressing so the ribbons stay lively and the mozzarella stays fresh and cool.
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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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