AIP Friendly Basil-Pesto Zucchini Noodle Salad
Fresh zucchini noodles tossed in a vibrant herb pesto make for a salad that feels indulgent without a single ingredient that would throw off a strict elimination protocol. The pesto skips the usual pine nuts and cheese entirely, leaning instead on two cups of fresh basil, a handful of parsley, bright lemon juice and zest, and good extra-virgin olive oil — and the result is genuinely stunning in both color and flavor. Salting the zucchini 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 every ribbon. Kalamata olives and thin-sliced cucumber round out the bowl with briny, cool contrast that makes each bite interesting. It comes together in well under thirty minutes and serves four, which makes it just as practical for a weeknight as it is impressive enough to bring to a gathering. For anyone navigating the autoimmune protocol, finding a dish this satisfying — with no grains, no nightshades, no nuts, no dairy — can feel like a small victory, and this one delivers without any compromise on taste.
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Learn more →Ingredients
4 servings
For the zucchini noodles
- 4 medium zucchini (about 2 lb total)
- ¾ tsp fine sea salt, divided
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- 3 tbsp lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- ⅓ cup extra-virgin olive oil
- ¼ tsp fine sea salt
For the salad
- ½ cup pitted kalamata olives, halved
- 1 cup thinly sliced english cucumber
For serving
- 2 tbsp fresh basil leaves, torn, for serving (optional)
- 1 tbsp extra-virgin olive oil, for serving (optional)
Instructions
- 1
Spiralize the zucchini into long noodles using a spiralizer, or cut into thin ribbons with a julienne peeler. Place the noodles in a colander set over the sink, toss with 1/2 tsp of the sea salt, and let stand for 10 minutes until the zucchini releases some of its moisture.
- 2
While the zucchini drains, combine the basil leaves, parsley, garlic, lemon juice, lemon zest, and 1/4 tsp sea salt in a food processor or blender. Pulse 6–8 times until the herbs are roughly chopped.
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