Shellfish Free Zucchini Ribbon Salad with Fresh Basil
This salad is a stunning showcase of summer produce — delicate zucchini ribbons layered with fragrant basil, creamy torn mozzarella, and golden toasted pine nuts, all tied together with a bright lemon and olive oil dressing. The technique of salting the zucchini first is a small but brilliant step that softens the ribbons just enough while drawing out excess moisture, so the dressing clings beautifully rather than pooling at the bottom of the plate. A splash of apple cider vinegar alongside the lemon juice gives the dressing a subtle complexity that keeps every bite lively and fresh. Because every ingredient here is naturally free from shellfish and there are no hidden sauces or seafood-based seasonings to second-guess, this is a dish you can put together with total confidence. It comes together with minimal cooking — just a quick toast of the pine nuts in a dry skillet — making it an ideal choice when you want something impressive without heating up the kitchen. Serve it immediately after plating so the ribbons stay tender-crisp and the mozzarella stays cool and pillowy against the herby, tangy dressing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!