Pecan Free Zucchini Ribbon Salad with Fresh Basil
Summer eating doesn't get much more effortless or beautiful than this. Thin ribbons of zucchini are salted to draw out moisture and soften just enough to take on a silky, almost pasta-like texture, then tossed in a bright lemon and olive oil dressing with a gentle kick of red pepper flakes. Torn fresh mozzarella and fragrant basil leaves make it feel genuinely restaurant-worthy, while toasted pine nuts add a warm, buttery crunch that ties everything together. The whole thing comes together on a platter in minutes and looks stunning doing it. For anyone navigating tree nut concerns, pine nuts are a great fit here — they deliver that satisfying toasty richness without any of the worry that comes with walnuts or pecans sneaking into a dish. A final pinch of flaky sea salt right before serving is the kind of small detail that makes a big difference. Serve it immediately while the ribbons are fresh and the nuts still have their crunch.
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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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