Citric Acid Free Zucchini Ribbon Salad with Fresh Basil
Delicate zucchini ribbons draped over a platter with torn fresh mozzarella, toasted pine nuts, and fragrant basil leaves — this salad is the kind of dish that looks like it came from a restaurant but comes together in your own kitchen with minimal fuss. The ribbons are shaved thin with a peeler or mandoline, salted briefly to soften them, and then tossed in a bright olive oil dressing that lets every ingredient shine. Avoiding citric acid can be genuinely tricky with salads, since it hides in so many bottled dressings and pre-shredded cheeses as a preservative — here, everything is made from scratch so you know exactly what's going in. The dressing relies on fresh lemon juice and a touch of apple cider vinegar for its gentle tang, both of which are naturally derived and easy to source without additives. Fresh mozzarella, rather than the processed block variety, keeps things clean and creamy without unwanted stabilizers. The toasted pine nuts add a warm, buttery crunch that ties the whole salad together beautifully. Serve it immediately after plating so the ribbons stay lively and the basil stays bright.
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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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