Shellfish 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 completely plant-based, yet satisfying enough to anchor a full meal. A quick soak in apple cider vinegar transforms them from stiff and translucent to tender and pliable, ready to soak up every drop of the vibrant herb pesto. That pesto is the real star here: fresh basil and parsley blended with garlic, lemon, and a warm undercurrent of turmeric and ginger that makes the whole bowl feel alive. Shaved zucchini ribbons and cool cucumber half-moons add crunch and freshness without weighing anything down. For anyone navigating shellfish concerns, this salad is a genuinely satisfying answer to the "what do I bring to a summer gathering" problem — no seafood, no hidden sauces, nothing to second-guess. Everything comes together in one bowl with a food processor and a colander, which means cleanup is as easy as the cooking. Serve it with lemon wedges on the side and torn basil on top for a dish that looks like you spent way more time on it than you actually 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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