Pregnancy Friendly Zucchini Ribbon Salad with Fresh Basil
Eating well during pregnancy doesn't have to mean bland or boring, and this vibrant salad is proof of that. Thin zucchini ribbons are salted to draw out excess moisture, then tossed in a bright lemon and olive oil dressing that keeps everything fresh and light. Fragrant basil, creamy torn mozzarella, and golden toasted pine nuts layer in flavor and texture without relying on anything processed or hard to track down. Every ingredient here is straightforward and whole, which makes it easy to feel confident about what you're putting on your plate. The dressing skips anything overly acidic or heavily seasoned, leaning instead on fresh lemon juice and a touch of apple cider vinegar for a gentle, clean finish. It comes together with minimal cooking — just a quick toast of the pine nuts and a short rest for the zucchini — so it's ideal when you want something nourishing without spending a lot of time on your feet. Serve it immediately for the best texture, and don't skip that final pinch of flaky sea salt — it really pulls the whole dish together.
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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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