Pistachio 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 without much effort at all. The technique of salting the zucchini first is a small but brilliant step — it softens the ribbons just enough and draws out excess moisture so the bright lemon and olive oil dressing actually clings instead of pooling at the bottom of the bowl. A quick whisk of extra-virgin olive oil, fresh lemon juice, and apple cider vinegar keeps things light and tangy, letting the fresh ingredients do the heavy lifting. For anyone navigating tree nut concerns, this salad is a great example of how pine nuts — which are technically seeds — can deliver that same satisfying richness and crunch without any pistachio in sight. Everything here is straightforward and whole: fresh produce, simple dairy, and a pantry-friendly dressing with zero hidden surprises. It comes together fast, looks stunning on a platter, and is the kind of dish that disappears before you even sit down.
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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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