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Zucchini Ribbon Salad With Pine Nuts and Parmesan Shavings

A Vegan's dream dish, this unique salad is not only refreshing but healthy too.
Cook Time15 mins
Total Time15 mins
Course: Dinner, Lunch, Salad
Cuisine: Universal
Keyword: Gluten-Free, Low-Carb, Quick and Easy, Vegan
Servings: 6 people
Calories: 220kcal


  • 2 tablespoons pine nuts
  • 2 zucchini large
  • 1/2 cup parmesan freshly grated or parmigiano reggiano cheese
  • mint leaves fresh
  • 6 tablespoons balsamic vinegar
  • 6 tablespoons extra virgin olive oil
  • kosher or sea salt to taste


  • In a small saucepan, over medium heat, toast the pine nuts until they start to change their color, about 2 minutes. Remove from heat and allow to cool.
  • With the use of a mandoline slicer or sharp knife, vertically slice the zucchini very thinly.
  • In a small bowl, whisk the balsamic vinegar, extra virgin olive oil and salt.
  • In a large salad bowl combine the zucchini, pine nuts, Parmesan and mint. Drizzle with the balsamic dressing just before serving.


Serving: 0.75cup | Calories: 220kcal | Carbohydrates: 7g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 111mg | Fiber: 1g | Sugar: 5g |
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8