Gut Friendly Zucchini Ribbon Salad with Fresh Basil
Raw zucchini can sometimes feel heavy on the stomach, but salting the ribbons first draws out excess moisture and gently softens the vegetable, making it far easier to digest without losing that satisfying fresh bite. The result is a light, elegant salad that feels almost like a warm-weather pasta dish — silky green ribbons draped with fragrant basil, creamy torn mozzarella, and golden toasted pine nuts. A bright dressing of extra-virgin olive oil, fresh lemon juice, and apple cider vinegar ties everything together with just enough acidity to keep things lively. Apple cider vinegar in particular is a go-to in gut-conscious cooking, and here it does double duty as both a flavor booster and a gentle digestive ally. The ingredient list is short and whole-food focused — nothing processed, nothing that tends to cause trouble — so it's a genuinely easy choice when you want something that feels indulgent but sits well. It comes together with minimal cooking, just a quick toast of the pine nuts and a simple whisk of the dressing, making it as stress-free to prepare as it is satisfying to eat.
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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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