Chicken Free Zucchini Ribbon Salad with Fresh Basil
This bright, produce-forward salad is the kind of dish that makes you rethink what a salad can be — no lettuce, no fuss, just silky zucchini ribbons draped with fragrant basil, creamy torn mozzarella, and golden toasted pine nuts. The technique of salting the zucchini first is a small but brilliant step that softens the ribbons just enough while drawing out excess moisture, so the dressing clings beautifully instead of pooling at the bottom of the bowl. A simple whisk of extra-virgin olive oil, fresh lemon juice, and apple cider vinegar keeps things light and tangy, letting the vegetables do the talking. The optional red pepper flakes add a gentle kick if you want it, and the finish of flaky sea salt over the top ties everything together with a satisfying crunch. It comes together entirely from fresh, whole ingredients — no processed shortcuts, no hidden proteins, nothing to second-guess. Whether you're serving it as a starter, a side, or a light main, it looks stunning on a platter and tastes even better than it looks.
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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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