Pork Free Zucchini Ribbon Salad with Fresh Basil
Shaved into delicate ribbons and tossed with a bright lemon-and-olive-oil dressing, this zucchini salad is the kind of dish that looks like it came from a restaurant but comes together with almost no effort. Salting the ribbons first draws out excess moisture, so the final result is tender without being watery — a small step that makes a big difference in texture. Fragrant fresh basil, creamy torn mozzarella, and golden toasted pine nuts layer in richness and depth that make this feel far more indulgent than a simple vegetable salad has any right to be. Every ingredient here is naturally free of pork and pork-derived products, so there's no label-reading required and no substitutions to stress over. The dressing is whisked together in minutes from pantry staples, and a finishing pinch of flaky sea salt pulls the whole thing into focus. Serve it immediately after assembling so the ribbons stay lively and the pine nuts keep their satisfying 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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