Low Sugar Basil-Pesto Zucchini Noodle Salad

Bright, herby, and impossibly fresh, this zucchini noodle salad is the kind of dish that makes you feel good about what you're eating without any sense of sacrifice. The pesto comes together in a blender using just basil, parsley, garlic, lemon, and olive oil — nothing hidden, nothing processed, and absolutely no added sweeteners of any kind. That matters more than you'd think, because store-bought pestos and bottled dressings often sneak in sugar to balance acidity or extend shelf life. Here, the brightness comes entirely from fresh lemon juice and zest, letting the herbs do all the heavy lifting. Salting the zucchini noodles first and squeezing out the excess moisture is the small but crucial step that keeps everything from turning watery, so the pesto actually clings to each strand. Kalamata olives and crisp cucumber round out the salad with briny, cool contrast that makes every bite interesting. It's the kind of recipe you'll come back to all summer long.

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