Rice Free Zucchini Ribbon Salad with Fresh Basil
This vibrant salad is proof that a dish can feel genuinely luxurious without a single grain in sight. Delicate zucchini ribbons take the place of any starchy base, shaved thin with a peeler or mandoline so they catch every drop of the bright lemon and olive oil dressing. A quick salt-and-drain step draws out excess moisture, which means the ribbons stay silky rather than watery — a small move that makes a big difference in the final texture. Toasted pine nuts add a warm, nutty crunch, while torn fresh mozzarella and a shower of basil leaves bring that classic Italian-summer energy to the whole plate. The dressing comes together in one bowl with just a whisk, and the whole thing is assembled in minutes once your prep is done. It works beautifully as a light lunch, a starter, or a side that holds its own next to grilled proteins. Finish with a pinch of flaky sea salt right before serving and it looks like something straight off a restaurant menu.
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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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