Macadamia Free Zucchini Ribbon Salad with Fresh Basil
Silky zucchini ribbons, fragrant basil, creamy torn mozzarella, and golden toasted pine nuts come together in a salad that feels genuinely restaurant-worthy with very little effort. The technique of salting the zucchini first is the secret — it draws out excess moisture so the ribbons stay tender without turning watery, and the bright lemon-and-olive-oil dressing clings to every curl. A splash of apple cider vinegar adds just enough edge to keep things lively, while optional red pepper flakes give it a gentle kick if you're in the mood. This is the kind of dish that looks stunning on a platter and disappears fast, whether you're serving it as a light lunch or a fresh side at a summer dinner. For anyone navigating tree nut concerns, it's worth knowing that pine nuts are botanically classified separately from tree nuts like macadamia, making this a naturally safe and satisfying choice without any ingredient swaps needed. Everything here is straightforward and whole — fresh produce, good olive oil, real mozzarella — so there's no label-reading stress involved. Make it right before you plan to eat it, because the ribbons are at their absolute best the moment they hit the table.
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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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