Fish Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that look intimidating but are actually incredibly easy to work with — a quick soak in apple cider vinegar and cold water is all it takes to transform them into tender, pliable strands ready to soak up flavor. The real star here is the blender pesto, a vivid green sauce built from fresh basil, parsley, garlic, lemon, and a warm hint of turmeric and ginger that makes it feel a little more interesting than your average herb sauce. Shaved zucchini ribbons and cool cucumber half-moons add crunch and freshness, turning this into a full, satisfying bowl rather than just a side dish. Everything gets tossed together until every strand is coated in that bright, garlicky pesto — it's the kind of salad that looks like you spent way more time on it than you did. For anyone navigating a fish-free lifestyle, kelp noodles are a brilliant find: they come from seaweed but carry none of the fishy flavor or cross-contamination concerns that can come with other sea-derived ingredients. The entire recipe is built from whole, plant-based components, so there's no need to scrutinize labels or swap anything out. Finish with torn basil and a squeeze of lemon and you've got something genuinely craveable.
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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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