Pescatarian Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that sound intimidating but are genuinely easy to work with, and this bright, herb-forward salad is proof. A quick soak in apple cider vinegar and cold water softens them into tender, pliable strands that soak up the vivid basil-parsley pesto beautifully. That pesto comes together in under a minute in a blender — fresh basil, parsley, garlic, lemon, and a warm whisper of turmeric and ginger that makes the whole thing feel a little unexpected in the best way. Shaved zucchini ribbons and cool cucumber half-moons add crunch and freshness, turning this into a salad that actually satisfies. It's naturally light but layered with flavor, and the whole thing comes together without any heat, making it perfect for warm days when you don't want to turn on the stove. Torn basil and a squeeze of lemon over the top right before serving keeps everything tasting alive and vibrant.
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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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