Dairy 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. The pesto is the real star — blended from fresh basil, parsley, garlic, and lemon juice, it's vibrantly green and punchy without a drop of dairy in sight. Traditional pesto often relies on parmesan for depth and body, but the combination of good extra-virgin olive oil, lemon zest, and fresh herbs delivers all the richness and complexity you'd want. Salting the zucchini noodles first and squeezing out the excess moisture is a small but crucial step that keeps everything from turning watery once the pesto is tossed in. Kalamata olives and crisp cucumber slices add briny, cool contrast that makes each bite feel balanced and satisfying. It's the kind of salad that works equally well as a light lunch or a side dish alongside grilled proteins, and it comes together in one colander, one blender, and one bowl. A final drizzle of olive oil and a handful of torn basil over the top make it look like something straight off a restaurant menu.
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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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