Eosinophilic Esophagitis Friendly Basil-Pesto Zucchini Noodle Salad
Bright, herby, and refreshingly light, this zucchini noodle salad is the kind of dish that feels indulgent without relying on any of the common trigger ingredients that make so many pasta-style meals off-limits. The pesto here skips the traditional pine nuts and cheese entirely, leaning instead on fresh basil, parsley, garlic, lemon, and good olive oil to build a sauce that is genuinely vibrant and full of flavor. Spiralized zucchini stands in beautifully for wheat-based noodles, and salting them first draws out excess moisture so the final dish stays satisfyingly toothsome rather than watery. Kalamata olives and crisp English cucumber round out the salad with briny, cool contrast that makes every forkful interesting. The whole thing comes together in one bowl with minimal cooking, which means less stress and fewer dishes. It is the kind of recipe you will want to keep on rotation, especially when fresh basil is abundant and you need something that feels special but stays safe.
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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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