Yeast Free Zucchini Ribbon Salad with Fresh Basil
This vibrant salad is proof that a handful of fresh, simple ingredients can steal the show at any table. Delicate zucchini ribbons are shaved thin, lightly salted to soften, then tossed in a bright lemon and apple cider vinegar dressing that brings everything to life without a single packet or processed shortcut. Toasted pine nuts add a warm, nutty crunch, while torn fresh mozzarella and fragrant basil leaves make the whole platter look like something out of a trattoria window. For anyone navigating a yeast-free lifestyle, this kind of recipe is a genuine find — no bread, no fermented condiments, no hidden yeast extracts lurking in a bottled sauce. The dressing comes together in one small bowl with olive oil, lemon juice, vinegar, and a crack of black pepper, so you know exactly what's going in. It's the kind of dish that feels indulgent and light at the same time, and it comes together with almost no cooking involved. Finish it with a pinch of flaky sea salt right before serving and watch it disappear.
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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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