Turkey Free Zucchini Ribbon Salad with Fresh Basil
Ribbons of tender zucchini draped with fragrant basil, creamy torn mozzarella, and golden toasted pine nuts — this salad is the kind of dish that looks like it came from a restaurant but comes together entirely in your own kitchen. Salting the zucchini first draws out excess moisture so the ribbons stay silky rather than watery, and the bright dressing of olive oil, lemon juice, and apple cider vinegar ties everything together with just the right amount of tang. A pinch of red pepper flakes adds a gentle kick if you're into that, and a final scatter of flaky sea salt makes every bite pop. This is naturally and completely free of any poultry — every ingredient is straightforward and plant-forward, with mozzarella as the only animal product in sight. It's the kind of recipe that works beautifully as a light lunch, a starter, or a stunning side at a summer gathering. Nothing here is fussy or hard to find, and the result is genuinely impressive without a single shortcut needed.
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!