Turmeric Free Zucchini Ribbon Salad with Fresh Basil
Avoiding turmeric doesn't mean sacrificing bold, vibrant food — and this salad is proof. Delicate zucchini ribbons are shaved thin, lightly salted to soften, then tossed in a bright lemon and apple cider vinegar dressing that lets every ingredient shine. Torn fresh mozzarella and golden toasted pine nuts add richness and crunch, while a generous handful of basil keeps things fresh and aromatic. Every component here is naturally free of the spice, so there's no label-checking or substitution anxiety — just clean, confident cooking. The technique of salting the zucchini first is a small step that makes a real difference, drawing out excess moisture so the ribbons stay silky rather than watery. A final pinch of flaky sea salt right before serving pulls the whole thing together in the best possible way. It's the kind of dish that looks impressive on a platter but comes together with almost no effort.
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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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