Pecan 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. Here, a bright, herbaceous pesto made from fresh basil, parsley, garlic, and lemon transforms them into something genuinely craveable. A quick soak in apple cider vinegar and cold water softens the noodles beautifully, so the texture is tender and pliable rather than stiff or rubbery. Shaved zucchini ribbons and cool cucumber half-moons round out the bowl with crunch and freshness, making every forkful feel light but satisfying. The pesto skips the tree nuts entirely — no swaps needed, no workarounds — because the olive oil, lemon zest, and a pinch of turmeric and ginger do all the heavy lifting on flavor. It comes together in one blender and one bowl, which means cleanup is minimal and the whole thing is ready faster than you'd expect. Serve it straight from the bowl with a squeeze of lemon and you've got a salad that tastes like it took far more effort than it did.
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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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