Gelatin Free Zucchini Ribbon Salad with Fresh Basil
Ribbons of tender zucchini draped with fragrant basil, creamy torn mozzarella, and golden pine nuts — this salad is the kind of thing that looks like it came from a restaurant but comes together in your own kitchen with almost no effort. The technique of salting the zucchini first draws out excess moisture, so the ribbons stay silky rather than watery when the dressing goes on. A bright, punchy vinaigrette made from olive oil, fresh lemon juice, and apple cider vinegar ties everything together without any fuss. Every single ingredient here is naturally free from animal-derived gelling agents, so there's nothing to scrutinize on a label or swap out — it just works as written. The toasted pine nuts add a warm, nutty crunch that plays beautifully against the cool, delicate zucchini, and the optional red pepper flakes give it a gentle kick if you're into that. Serve it immediately after assembling so the ribbons stay fresh and the mozzarella holds its soft, milky texture. It's the kind of salad that disappears fast, so you might want to double it.
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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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