Ginger Free Basil-Pesto Zucchini Noodle Salad
This vibrant, no-cook salad is a celebration of fresh summer produce, built around tender spiralized zucchini, briny Kalamata olives, and crisp cucumber all tossed in a brilliant green herb pesto. The pesto itself comes together in minutes — just basil, parsley, garlic, lemon, and good olive oil blitzed until silky and bright. Because every ingredient here is whole and unprocessed, there's no need to scrutinize labels for hidden spice blends or flavor additives that can sneak unwanted ingredients into an otherwise simple dish. Salting the zucchini noodles and squeezing out the excess moisture is the one small step that makes a real difference, keeping the final salad fresh and lively rather than watery. The lemon juice and zest do a lot of heavy lifting, adding the kind of zippy, aromatic lift that makes the whole bowl feel bold and satisfying. It's the sort of dish that looks impressive on the table but asks very little of you in the kitchen — no stovetop, no oven, just a spiralizer and a food processor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!