Sesame Free Zucchini Ribbon Salad with Fresh Basil
Thin, silky zucchini ribbons draped with fragrant basil, creamy torn mozzarella, and golden toasted pine nuts — this salad is the kind of thing that looks like it came from a restaurant but comes together in your own kitchen with almost no effort. The quick salt-and-drain step is the secret weapon here, drawing out just enough moisture so the ribbons stay tender without turning watery, and the bright lemon-and-olive-oil dressing clings to every fold. For anyone navigating sesame sensitivities, this one is genuinely stress-free — every ingredient is clean and straightforward, with no tahini, sesame oil, or hidden seed blends anywhere near the dressing or toppings. That matters more than it sounds, because so many restaurant salads and bottled dressings sneak sesame in where you'd least expect it. The toasted pine nuts bring a rich, buttery crunch that more than fills the role of any nut or seed you might be avoiding, and the flaky sea salt finish ties everything together beautifully. Serve it immediately after assembling so the ribbons stay lively and the mozzarella stays fresh and soft against the crisp greens.
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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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