Almond Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that feel almost too good to be true — low-carb, naturally gluten-free, and they take on whatever flavors you throw at them. A quick soak in apple cider vinegar and cold water transforms them from stiff and translucent to soft and pleasantly chewy, which is the real trick to making this salad shine. The pesto here skips tree nuts entirely, leaning instead on generous handfuls of fresh basil and parsley blended with olive oil, lemon, and a subtle warmth from turmeric and ginger — it comes out silky, vivid, and deeply herby. Shaved zucchini ribbons and cool cucumber half-moons add crunch and freshness that make every forkful feel light and satisfying. Tossed together, the whole bowl is bright, fragrant, and genuinely craveable — the kind of salad that doesn't feel like a compromise. It's a great option when you need something that's free from nut-based ingredients without sacrificing any of the richness or depth you'd expect from a proper pesto dish.
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Learn more →Ingredients
4 servings
For the salad
- 12 oz kelp noodles
- 2 tbsp apple cider vinegar
- 1 tsp salt, divided
- 1 medium zucchini, shaved into thin ribbons with a vegetable peeler
- 1 english cucumber, thinly sliced into half-moons
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 2 tbsp lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp salt
For serving
- 2 tbsp fresh basil leaves, torn (optional)
- lemon wedges (optional)
Instructions
- 1
Rinse the kelp noodles under cold running water in a colander, then transfer them to a large mixing bowl. Add the apple cider vinegar, 1/2 tsp of the salt, and enough cold water to submerge the noodles. Let them soak for 15 minutes, until noticeably softened and pliable.
- 2
While the noodles soak, combine the basil, parsley, garlic, lemon juice, lemon zest, turmeric, ginger, and 1/4 tsp salt in a food processor or blender. Pulse 5–6 times to roughly chop the herbs and garlic, then stream in the olive oil with the motor running and process until the pesto is smooth and bright green, about 30 seconds.
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