Seeds 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, it's vivid green and punchy without relying on pine nuts or any other seeds that can sneak into traditional versions. That makes it a genuinely worry-free option for anyone navigating seed sensitivities, since every ingredient here is straightforward and easy to verify. Salting the zucchini noodles before dressing them is a smart step that draws out excess moisture, so you end up with a salad that stays glossy and well-coated rather than watery. Kalamata olives and crisp cucumber round out the bowl with briny, cool contrast that plays beautifully against the lemony herb sauce. A final drizzle of olive oil and a handful of torn basil leaves make it feel like something you'd order at a sunny Mediterranean café. It's equally at home as a light lunch or a vibrant side alongside grilled proteins.
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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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