Turkey Free Basil-Pesto Zucchini Noodle Salad
Bright, herby, and completely plant-forward, this zucchini noodle salad is the kind of dish that feels indulgent without weighing you down. Spiralized zucchini stands in for pasta beautifully, and the trick of salting and squeezing the noodles before dressing them means you get a satisfying bite rather than a watery mess. The pesto comes together in a blender with fresh basil, parsley, garlic, and a generous hit of lemon juice and zest — no store-bought jar needed, and every ingredient is exactly what it says it is. Kalamata olives and crisp English cucumber round out the salad with briny, cool contrast that makes each forkful interesting. Because this recipe is built entirely around vegetables, olive oil, and fresh herbs, there's no need to scrutinize labels for hidden poultry-derived additives or processed meat fillers. It comes together quickly and is best served right away, finished with torn basil and a final drizzle of good olive oil for a little extra richness.
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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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