Coconut Free Zucchini Ribbon Salad with Fresh Basil
Ribbons of tender zucchini 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 with almost no effort. 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 rather than pools at the bottom of the plate. The vinaigrette is bright and punchy, built from olive oil, fresh lemon juice, and apple cider vinegar, with optional red pepper flakes if you want a little heat. Every single ingredient here is naturally free from coconut in any form — no coconut oil, no coconut milk, no hidden derivatives — so you can dress this and serve it without a second thought. It's the kind of salad that works as a light lunch on its own or as a stunning side next to grilled fish or chicken. Finish it with a pinch of flaky sea salt right before serving and watch it disappear fast.
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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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