Carrageenan Free Zucchini Ribbon Salad with Fresh Basil
Thin, silky zucchini ribbons draped with fragrant basil, creamy torn mozzarella, and golden toasted pine nuts — this salad is the kind of thing that looks like it came from a restaurant but comes together in your own kitchen with almost no effort. The bright dressing of extra-virgin olive oil, fresh lemon juice, and apple cider vinegar keeps everything light and lively, with an optional kick of red pepper flakes if you want a little heat. One reason this dish works so well for avoiding carrageenan is that every single ingredient is whole and unprocessed — there are no store-bought dressings, flavored cheeses, or packaged shortcuts where that additive tends to hide. Fresh mozzarella, rather than the processed block or shredded varieties, is the smart call here, since it skips the stabilizers and emulsifiers that often sneak into pre-packaged dairy products. Salting the zucchini and letting it rest briefly draws out excess moisture so the ribbons stay tender without turning watery, which means the dressing actually clings instead of pooling at the bottom of the bowl. Serve it immediately after assembling and finish with a pinch of flaky sea salt — it's the kind of simple, clean dish that makes summer produce feel genuinely special.
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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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