Celery Free Zucchini Ribbon Salad with Fresh Basil
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 entirely in your own kitchen. The technique of salting the ribbons first is a small but brilliant step, drawing out excess moisture so the dressing clings beautifully rather than pooling at the bottom of the bowl. A bright, punchy vinaigrette made with lemon juice, apple cider vinegar, and good olive oil ties every element together with just the right amount of acidity. Because the whole dish is built from fresh produce, pantry staples, and simple dairy, there's no need to scan labels or worry about hidden ingredients sneaking in from processed foods. The optional red pepper flakes add a gentle kick if you're in the mood, but the salad is equally satisfying without them. Serve it immediately after assembling so the ribbons stay lively and the pine nuts keep their satisfying crunch.
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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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