Nightshade Free Zucchini Ribbon Salad with Fresh Basil
Avoiding nightshades doesn't mean settling for boring salads, and this zucchini ribbon dish is proof of that. Silky, peeler-thin strips of zucchini are salted and left to soften just enough before being tossed in a bright lemon and apple cider vinegar dressing that brings everything to life. Torn fresh mozzarella adds creamy richness, while toasted pine nuts give each bite a warm, nutty crunch that makes the whole thing feel genuinely satisfying rather than like something is missing. Fresh basil leaves woven throughout lift the flavors and make the platter look absolutely stunning with almost zero effort. Because every ingredient here is naturally free of tomatoes, peppers, and other common nightshades, there's no need to scrutinize labels or swap anything out — it just works as written. A pinch of flaky sea salt at the end ties it all together and makes this feel far more restaurant-worthy than the prep time would suggest.
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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)
Can be omittedred pepper flakes
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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