Hazelnut Free Zucchini Ribbon Salad with Fresh Basil
This salad is the kind of dish that looks like it came from a restaurant but comes together with just a handful of fresh, simple ingredients. Thin zucchini ribbons are salted and left to soften slightly, then tossed in a bright lemon and olive oil dressing that lets every element shine. Torn fresh mozzarella adds creamy richness, fragrant basil brings a summery lift, and toasted pine nuts deliver just the right amount of crunch and nuttiness — all without a single tree nut that could be a concern. For anyone navigating nut allergies, this is the kind of recipe worth bookmarking, because the ingredient list is completely transparent and easy to verify at a glance. The technique of shaving the zucchini into long ribbons rather than slicing it transforms a humble vegetable into something genuinely elegant on the plate. Serve it immediately after dressing so the ribbons stay lively and the mozzarella stays cool and fresh.
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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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