Fructose Free Zucchini Ribbon Salad with Fresh Basil
Eating with fructose sensitivity doesn't mean giving up vibrant, restaurant-worthy food, and this zucchini ribbon salad is proof of that. Delicate shaved zucchini takes the place of high-fructose fruits or sneaky sweeteners, keeping every element of the dish clean and gut-friendly. A quick salt-and-drain step draws out excess moisture so the ribbons stay silky rather than watery, and the simple dressing of olive oil, lemon juice, and apple cider vinegar brings brightness without any added sugars to worry about. Toasted pine nuts add a warm, buttery crunch, while torn fresh mozzarella makes the whole thing feel genuinely indulgent. Fresh basil ties it all together with that unmistakable herby fragrance that makes a simple salad feel like something special. It comes together quickly and looks stunning on a platter, making it just as fitting for a weeknight dinner as it is for a casual gathering.
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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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