Lupin Free Zucchini Ribbon Salad with Fresh Basil
This bright, fresh salad is everything a warm-weather dish should be — light, vibrant, and packed with flavor without a single heavy ingredient weighing it down. Shaving the zucchini into long, delicate ribbons transforms a humble vegetable into something genuinely elegant, and salting them first draws out just enough moisture to keep the texture perfectly tender without going soggy. The dressing is a simple whisked blend of extra-virgin olive oil, lemon juice, and apple cider vinegar that lets the fresh basil and creamy torn mozzarella really shine. Toasted pine nuts add a warm, buttery crunch that ties the whole thing together beautifully. For anyone navigating lupin avoidance, this recipe is naturally a safe bet — every ingredient here is straightforward and easy to verify, with no flour-based coatings, blended seasonings, or processed components where lupin can quietly hide. It comes together quickly and looks stunning on a platter, making it just as fitting for a weeknight dinner as it is for entertaining. Finish it with a pinch of flaky sea salt right before serving and don't skip that step — it makes a real difference.
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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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