Cashew Free Zucchini Ribbon Salad with Fresh Basil
This salad is a stunning warm-weather dish that turns humble zucchini into something genuinely elegant. Thin ribbons of fresh zucchini are lightly salted to draw out moisture and soften their texture, then tossed in a bright, zippy dressing of olive oil, lemon juice, and apple cider vinegar. Torn fresh mozzarella and fragrant basil leaves make every bite feel like a little trip to an Italian terrace. The toasted pine nuts add a rich, buttery crunch that rounds out the whole thing beautifully — and since this recipe relies on pine nuts rather than cashews, it's a naturally safe choice for anyone navigating tree nut sensitivities around that particular ingredient. The dressing comes together in minutes, and the gentle salting technique does most of the heavy lifting to get the zucchini just right. Finish with a pinch of flaky sea salt right before serving and it looks like something you'd order at a restaurant, not something you threw together at home.
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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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