Pescatarian Zucchini Ribbon Salad with Fresh Basil
Raw zucchini gets a serious glow-up here, transformed into delicate, silky ribbons that soak up a bright lemon and olive oil dressing like a dream. Salting the ribbons first is the quiet genius of this dish — it draws out excess moisture so the zucchini softens just enough without turning limp, giving you that perfect tender-but-still-fresh bite. Toasted pine nuts add a warm, nutty crunch, and torn fresh mozzarella brings creamy richness that makes the whole plate feel indulgent without being heavy. Fresh basil ties everything together with that unmistakable summery fragrance, and a final pinch of flaky sea salt over the top makes every element pop. This is the kind of dish that looks stunning on a platter with almost zero effort — elegant enough for a dinner party starter but easy enough for a weeknight side. Every ingredient here is naturally free from meat and seafood concerns, so there's nothing to swap or second-guess, just clean, vibrant produce doing exactly what it does best.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!