Chestnut Free Zucchini Ribbon Salad with Fresh Basil
Light, fresh, and genuinely beautiful on the plate, this zucchini ribbon salad is the kind of dish that looks like you spent way more effort than you actually did. Shaving the zucchini into long, delicate ribbons with a peeler or mandoline transforms a humble summer vegetable into something almost silky, especially after a quick salt-and-drain step that coaxes out excess moisture and softens the texture just enough. The dressing is bright and punchy — olive oil, lemon juice, and apple cider vinegar come together in seconds and coat every ribbon evenly. Torn fresh mozzarella adds creamy richness, toasted pine nuts bring a warm, nutty crunch, and a generous handful of basil keeps the whole thing tasting like peak summer. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. A pinch of flaky sea salt right before serving pulls everything together and makes the flavors pop. This one is best eaten immediately, so plate it up and dig in while it's at its freshest.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!