Celery Free Basil-Pesto Zucchini Noodle Salad
Bright, herby, and refreshingly light, this zucchini noodle salad is the kind of dish that looks impressive but comes together with minimal effort. Spiralized zucchini stands in for pasta, giving you long, satisfying strands that soak up every bit of the vibrant homemade pesto. That pesto is the real star — blitzed together from fresh basil, parsley, garlic, lemon juice, and good olive oil, it's punchy and verdant in a way that no jarred sauce can touch. Salting the zucchini noodles first and squeezing out the excess moisture is a small but crucial step that keeps the salad from turning watery, so the pesto clings beautifully to every strand. Kalamata olives and crisp English cucumber round things out with briny, cool contrast that makes each bite feel balanced and complete. Every ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — just cook with confidence. Finish it with torn basil and a drizzle of olive oil and you've got a stunning bowl that's as good for a weeknight dinner as it is for a summer gathering.
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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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