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Rustling through my grandmother’s old recipe box, I found this gem tucked between her famous apple pie and Sunday pot roast. Remember those lazy afternoons in her garden, where the zucchini grew plump and the lemon tree offered its tart treasures? This salad captures that very essence—simple, fresh, and brimming with the honest flavors of a sun-drenched harvest. It’s more than a dish; it’s a taste of home, passed down with love and a sprinkle of garden dirt.

Why This Recipe Works

Using a vegetable peeler creates delicate, tender zucchini ribbons that soak up the dressing beautifully without becoming soggy.
A quick 15-minute salt draw pulls out excess moisture, ensuring the salad stays crisp and vibrant, not watery.
The bright, zesty lemon-honey vinaigrette perfectly balances the zucchini’s mild sweetness with a tangy, herbal kick.
Toasting the pine nuts at 350°F for 5-7 minutes unlocks their rich, buttery flavor, adding a delightful crunch and nutty depth.
Chilling the dressed salad for 20 minutes allows the flavors to meld harmoniously, creating a refreshing, cohesive bite every time.

Ingredients

2 medium zucchinis (about 1 pound total), ends trimmed
1 teaspoon kosher salt, for drawing moisture
1/4 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice (from about 1 large lemon)
1 teaspoon honey
1 small garlic clove, minced
1/4 teaspoon freshly ground black pepper
1/4 cup pine nuts
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves (optional, for extra brightness)

Equipment Needed

Vegetable peeler or mandoline slicer
Large mixing bowl
Colander
Clean kitchen towel or paper towels
Small skillet
Small jar with lid or whisk and bowl for dressing
Measuring cups and spoons

Instructions

Step 1: Prepare the Zucchini Ribbons

Grab your vegetable peeler and one of those beautiful, firm zucchinis. Starting at the stem end, gently press the peeler against the zucchini and pull it lengthwise to create long, elegant ribbons. Continue peeling around the zucchini until you reach the seedy core—you can save that for another use, like a quick sauté or adding to soup. As you work, lay the ribbons in a large mixing bowl. They’ll look like pale green satin ribbons, just waiting to be dressed up. Once all ribbons are in the bowl, sprinkle them evenly with 1 teaspoon of kosher salt. Gently toss with your hands to ensure every ribbon gets a light coating. This salt isn’t for seasoning yet; it’s going to work its magic by drawing out excess moisture. Let the salted ribbons sit at room temperature for exactly 15 minutes—this is key to preventing a soggy salad. You’ll notice little droplets forming on the ribbons, which is exactly what we want.

Step 2: Toast the Pine Nuts

Step 3: Make the Lemon-Honey Vinaigrette
Now, let’s whip up that vibrant dressing. In a small jar with a tight-fitting lid, combine 1/4 cup of extra-virgin olive oil, 3 tablespoons of freshly squeezed lemon juice, 1 teaspoon of honey, 1 small minced garlic clove, and 1/4 teaspoon of freshly ground black pepper. Secure the lid and shake vigorously for about 30 seconds, until the mixture is well emulsified and slightly thickened. If you don’t have a jar, you can whisk it in a small bowl, but the jar method is my grandma’s trick—it’s foolproof and makes cleanup a breeze. Taste a drop on your finger; it should be tangy from the lemon, subtly sweet from the honey, and fragrant with garlic. Tip: Always use freshly squeezed lemon juice for the brightest flavor; bottled juice can taste flat and metallic. Set the dressing aside while you finish prepping the zucchini.

Step 4: Drain and Dry the Zucchini Ribbons

Back to those zucchini ribbons—their 15-minute rest is up. You’ll see they’ve released quite a bit of liquid. Transfer them to a colander and rinse briefly under cold running water to remove the excess salt. This step ensures the salad isn’t overly salty. Next, take a clean kitchen towel or several layers of paper towels and gently pat the ribbons dry. Don’t rub them too hard, or they might tear; just press lightly to absorb the moisture. Once dried, return the ribbons to the large mixing bowl. They should feel tender but firm, ready to soak up the dressing without getting waterlogged. This drying process is crucial—it keeps the salad crisp and prevents dilution of the flavors. Tip: If you’re short on time, you can spin the rinsed ribbons in a salad spinner for a quick dry, but the towel method is gentler on those delicate ribbons.

Step 5: Assemble and Chill the Salad

It’s time to bring everything together. Pour the lemon-honey vinaigrette over the dried zucchini ribbons in the bowl. Using clean hands or tongs, toss gently to coat every ribbon evenly. You’ll see them glisten with that golden dressing, taking on a beautiful sheen. Now, add the toasted pine nuts, 1/4 cup of freshly grated Parmesan cheese, 2 tablespoons of chopped fresh basil, and 1 tablespoon of chopped fresh mint if using. Toss once more, just until everything is lightly combined. Transfer the salad to a serving bowl or platter. Cover it loosely with plastic wrap and refrigerate for 20 minutes. This chilling time allows the flavors to meld—the zucchini softens slightly, the dressing permeates the ribbons, and the herbs infuse their freshness. When ready to serve, give it a final gentle toss and enjoy immediately for the best texture and taste.

Tips and Tricks

For an extra flavor boost, try using a microplane to zest the lemon before juicing it, and add a teaspoon of zest to the dressing—it intensifies the citrus notes beautifully. If pine nuts are hard to find or pricey, slivered almonds or chopped walnuts make fine substitutes; toast them the same way for that nutty crunch. When choosing zucchinis, pick ones that are firm and glossy, about 6-8 inches long, as they tend to have fewer seeds and more tender flesh. If you’re making this ahead, prepare the zucchini ribbons and dressing separately, then combine and chill just before serving to maintain maximum crispness. For a richer version, swap the Parmesan for crumbled feta or goat cheese, which adds a creamy tang that pairs wonderfully with the lemon. And don’t forget to taste as you go—adjust the honey or lemon juice to suit your preference, making it your own family heirloom.

Recipe Variations

Add protein: Toss in 1 cup of shredded rotisserie chicken or 1/2 cup of canned chickpeas for a heartier meal that still feels light and fresh.
Switch up the cheese: Substitute Parmesan with crumbled feta for a saltier kick, or try shaved Pecorino Romano for a sharper, more robust flavor.
Incorporate other veggies: Thinly slice a small cucumber or a handful of radishes and mix them in with the zucchini ribbons for added color and crunch.
Change the nuts: Use toasted slivered almonds or chopped pistachios instead of pine nuts; they offer a different texture and subtle sweetness.
Herb alternatives: Replace basil and mint with fresh dill or parsley for a more earthy, garden-fresh profile that still complements the lemon.

Frequently Asked Questions

Q: Can I make this salad ahead of time?
A: Yes, but for best results, prepare the zucchini ribbons and dressing separately up to a day in advance. Store the ribbons in an airtight container in the fridge, and keep the dressing at room temperature. Combine and chill just 20 minutes before serving to prevent sogginess.

Q: What if I don’t have a vegetable peeler?
A: No worries—a sharp knife or mandoline slicer works too. Just slice the zucchini as thinly as possible lengthwise. The key is to get those delicate ribbons that soak up the dressing without being too thick or tough.

Q: Is there a substitute for honey in the dressing?
A: Absolutely. You can use maple syrup or agave nectar for a similar touch of sweetness. If you prefer no sweetener, simply omit it; the lemon and garlic will still shine through with a bright, tangy flavor.

Q: How long does leftover salad keep?
A: It’s best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. The zucchini may soften a bit, but it’ll still taste delicious—just give it a stir before serving.

Q: Can I use yellow squash instead of zucchini?
A: Definitely! Yellow squash works beautifully and adds a sunny color to the dish. Follow the same preparation steps—its mild, sweet flavor pairs perfectly with the lemon vinaigrette and herbs.

Summary

This zucchini ribbon lemon salad is a celebration of summer’s bounty, with tender ribbons, a zesty dressing, and crunchy pine nuts. It’s easy to make, endlessly adaptable, and brings a touch of rustic charm to any table. Perfect for picnics, potlucks, or a simple weeknight side, it’s a recipe you’ll cherish for years to come.