Lactose Free Zucchini Ribbon Salad with Fresh Basil
Fresh zucchini ribbons draped over a platter with torn mozzarella, toasted pine nuts, and a shower of basil leaves — this salad is the kind of thing that looks like you spent way more effort than you actually did. The zucchini gets a quick salt-and-drain treatment that softens the ribbons just enough while keeping that satisfying bite, and the bright lemon-and-olive-oil dressing ties everything together beautifully. Now, about that mozzarella: fresh mozzarella is naturally very low in lactose, since the culturing and draining process removes most of it during production, making it one of the cheeses that tends to sit well for people managing lactose sensitivity. The rest of the dish — the zucchini, basil, pine nuts, and zippy vinaigrette — is completely dairy-free, so the overall lactose load stays minimal. Toasting the pine nuts in a dry skillet is a small step that pays off big, adding a warm, nutty depth that makes the whole salad feel more substantial. Serve it immediately after assembling so the ribbons stay lively and the basil stays bright — this one does not like to wait around.
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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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