Soy Free Zucchini Ribbon Salad with Fresh Basil
Shaved into delicate, silky ribbons and tossed with a bright lemon and olive oil dressing, this zucchini salad is the kind of dish that looks like it came from a restaurant but comes together with almost no effort. Salting the ribbons first is the secret move here — it draws out excess moisture so the dressing clings properly instead of pooling at the bottom of the bowl. Toasted pine nuts add a warm, buttery crunch, while torn fresh mozzarella and fragrant basil leaves make every bite feel genuinely luxurious. Every single ingredient in this recipe is naturally free from soy, so there's no label-scanning or substitution gymnastics required — just clean, whole foods doing exactly what they're supposed to do. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, and apple cider vinegar, which means no bottled condiments with hidden additives sneaking in. A final pinch of flaky sea salt over the top ties everything together and makes the flavors pop. Serve it immediately for the best texture, and don't be surprised when it disappears before anything else on the table.
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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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