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Zucchini Ribbon Salad with Pine Nuts and Mint

Course Lunch, Sides
Servings 2



  • 1/2 cup olive oil
  • 2 tbsp. cup apple cider vinegar
  • 2 tbsp lemon juice
  • 1 clove garlic grated.
  • 1 tsp chili flakes
  • pinch salt and pepper to taste


  • 2 zucchini's
  • salt and pepper to taste
  • 1/4 cup pine nuts
  • 1/4 cup mint leaves


  • Whisk all the dressing ingredients together and set aside in the fridge until ready to use.
  • Use a vegetable peeler to create ribbons of zucchini. Place in a large bowl and season with salt and pepper. Allow to rest for 30 minutes in the fridge to draw out the excess moisture.
  • Bring a frying pan to medium heat and add in the pine nuts. Toast in the pan for about 5 minutes, shaking the pan often, to lightly brown on all sides.
  • Drain the zucchini from it's accumulated juices. Stir in as much of the dressing as needed for your personal tastes and toss to combine.
  • Split the zucchini into serving bowls and top with the pine nuts and mint.
  • Serve.

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