Red Meat Allergy Friendly Zucchini Ribbon Salad with Fresh Basil
Shaved into delicate ribbons and tossed with bright lemon dressing, this zucchini salad is the kind of dish that looks like it came from a restaurant but comes together with minimal effort in your own kitchen. Every ingredient here is naturally free from red meat, so there's no swapping, substituting, or label-reading required — just fresh, clean produce and pantry staples you likely already have on hand. The salting step is a small but brilliant move, coaxing out excess moisture so the ribbons stay tender without turning watery once the dressing goes on. Toasted pine nuts add a warm, buttery crunch, while torn fresh mozzarella brings a creamy richness that makes this feel genuinely satisfying rather than just a side salad. A finishing pinch of flaky sea salt pulls everything together and makes each bite pop. Serve it immediately for the best texture — the ribbons are at their silkiest right after dressing.
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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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