Bright, herby, and impossibly fresh, this zucchini noodle salad is the kind of dish that makes you forget you're eating something light. 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 you'd actually serve to guests. The pesto comes together in a blender with fresh basil, parsley, garlic, lemon juice, and good olive oil, producing a sauce that's vivid green and punchy without any grain-based fillers or thickeners to worry about. Kalamata olives and thin-sliced cucumber round out the salad with briny, cool contrast that keeps every bite interesting. Since every ingredient here is naturally free of grain and gluten-containing cereals, there's no label-scanning or substitution gymnastics required — just whole, clean produce doing the heavy lifting. Finish it with torn basil and a drizzle of olive oil and it looks like something from a restaurant menu, even though it comes together with minimal effort.
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 →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
