Tree Nut Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those underrated pantry finds that deliver a satisfying, slightly crunchy bite without any of the heaviness of traditional pasta. Here, they get soaked in apple cider vinegar until pliable, then tossed with shaved zucchini ribbons and cool cucumber slices for a salad that feels genuinely refreshing. The real star is the blender pesto — a vibrant, herb-forward sauce made from fresh basil, parsley, garlic, lemon, and olive oil, with a subtle warmth from turmeric and ginger that makes it taste more complex than the ingredient list suggests. Because the pesto skips pine nuts or any other tree nuts entirely, it's built around pure herb and citrus flavor, and there's no need to hunt for nut-free substitutions or worry about what's hiding in a store-bought jar. Everything comes together in one big bowl with a good toss, making it an easy, no-fuss dish that still looks stunning when you plate it up. A squeeze of fresh lemon at the end brightens the whole thing and makes the green pop even more. It's the kind of salad that converts skeptics.
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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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