Alpha Gal Friendly Basil-Pesto Zucchini Noodle Salad
Bright, herby, and loaded with fresh vegetables, this spiralized zucchini salad is the kind of dish that feels indulgent without any of the ingredients that make eating out or grabbing packaged food so complicated for people managing alpha-gal syndrome. Every component here is entirely plant-based — zucchini noodles, a dairy-free and meat-free basil pesto built on olive oil and lemon, briny Kalamata olives, and crisp cucumber — so there's nothing to second-guess. The pesto is the real star: blended from scratch with fresh basil, parsley, garlic, and a generous squeeze of lemon, it comes together in under a minute and tastes far more vibrant than anything from a jar. Salting the zucchini noodles first and squeezing out the excess moisture is a small but essential step that keeps the salad from turning watery, so the pesto clings to every strand instead of pooling at the bottom of the bowl. The combination of tender noodles, salty olives, and that zippy, herb-forward dressing is genuinely satisfying — no pasta required. It's a great option for warm-weather meals when you want something fresh and filling that comes together without turning on the stove.
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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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