Xanthan Gum Free Zucchini Ribbon Salad with Fresh Basil
Zucchini ribbons are one of those simple transformations that make a vegetable feel genuinely exciting — delicate, silky strips that soak up a bright lemon and olive oil dressing in the best possible way. Salting the ribbons first draws out excess moisture so the whole dish stays fresh and vibrant rather than watery, which is a small step that makes a big difference. Toasted pine nuts add a warm, nutty crunch, and torn fresh mozzarella brings just enough creamy richness to round everything out. Every single ingredient here is naturally free of thickeners and stabilizers, so there's no label-scanning required — just clean, whole foods doing all the work. The dressing comes together with a quick whisk of extra-virgin olive oil, lemon juice, and apple cider vinegar, which means no store-bought bottles with mystery additives. It's the kind of salad that looks impressive on a platter but comes together with minimal effort, making it perfect for a weeknight dinner or a summer gathering.
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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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