Coconut Free Basil-Pesto Zucchini Noodle Salad
Bright, herby, and refreshingly light, this zucchini noodle salad is the kind of dish that makes you feel good about what you're eating without sacrificing any flavor. Spiralized zucchini stands in for pasta beautifully, especially once you salt and squeeze out the excess moisture — that one extra step makes all the difference between a watery bowl and something genuinely satisfying. The pesto here is completely dairy-free and nut-free by design, built from fresh basil, parsley, garlic, lemon, and good olive oil, so it's vibrant and clean without relying on any of the usual shortcuts. Kalamata olives and crisp English cucumber round out the salad with briny, cool contrast that keeps every bite interesting. It comes together in a single food processor and a large mixing bowl, which means cleanup is minimal and the whole thing moves fast. Serve it right away while the pesto is still glossy and the noodles have a little bite — this one is best eaten fresh.
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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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