High Fructose Corn Syrup Free Zucchini Ribbon Salad with Fresh Basil
This light, gorgeous salad turns humble zucchini into something that genuinely feels restaurant-worthy, with delicate ribbons draped across a platter and finished with creamy mozzarella, fragrant basil, and golden toasted pine nuts. The dressing is nothing more than good olive oil, fresh lemon juice, and apple cider vinegar — every single ingredient is whole and real, which is exactly the point. So many bottled dressings and store-bought salads sneak in sweeteners you'd never expect, but here you're in complete control from start to finish. Salting the zucchini and letting it rest briefly is a small step that pays off big, softening the ribbons just enough to give them a silky, almost pasta-like texture without any cooking. The toasted pine nuts add a warm, nutty crunch that ties everything together beautifully. It's the kind of dish that looks like you fussed, but comes together with minimal effort and a very short ingredient list.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!