Nightshade Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those underrated pantry heroes that shine in a fresh, no-cook-style salad like this one. They soak up flavor beautifully, and a quick apple cider vinegar bath softens them into satisfying, pliable strands without any heat required. The real star is the vibrant herb pesto — blitzed together from fresh basil, parsley, garlic, lemon, and a warm hint of turmeric and ginger — which coats every noodle and vegetable ribbon in bold, garden-fresh flavor. Shaved zucchini and cool cucumber slices add crunch and lightness, making the whole bowl feel refreshing and substantial at the same time. For anyone avoiding nightshades, this kind of dish can be tricky since so many sauces and dressings sneak in tomato or pepper derivatives, but here every single ingredient is naturally in the clear. There's no compromise on flavor either — the pesto is bright, garlicky, and deeply herby in a way that makes you forget you're working within any restrictions at all. It comes together with minimal effort and makes a stunning, colorful bowl that's just as impressive for a weeknight dinner as it is for entertaining.
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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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