This Pesto Kelp Noodle Salad is so nourishing and delicious! It’s the perfect dish for Spring. We sat on the back deck and ate ours, savouring every mouthful!
Sounds kind of weird, eating kelp! I mean, it’s seaweed! You would think that it would taste disgusting! But these kelp noodles are tasteless! They will take on the taste of what you mix it with – that’s why we mixed ours with a gorgeous homemade pesto, some sun-dried tomatoes, olives, mixed greens and toasted pine nuts. Such a refreshing and delightful combination. We felt full, but not heavy after eating it.
It would be easy to mix this salad up a bit – you could make another dressing, perhaps a creamy cashew dressing, or an avocado dressing, and mix up the ingredients too – artichokes would work well, as would cherry tomatoes. Mix it up as much as you want! Just make sure that you do soak the noodles first, to soften up, otherwise it will feel like you’re eating rubber!
We made our Pesto Kelp Noodle Salad with our Fiery Pesto – it’s so easy to make! But you can use any vegan pesto you like.
We love using mixed salad greens in ours, but you could substitute it for baby spinach, rocket or any other type of lettuce. If you love salads – try out our Atlantis Salad, or our Nourishing Dragon Bowls.
Check out our little video we made on our YouTube Channel on how to make it! So easy!
- 1 packet kelp noodles
- 1/2 lemon
- 2 Tbsp vegan pesto
- 1/3 cup sun dried tomatoes sliced
- 1/3 cup pitted kalamata olives chopped
- 1 cup mixed salad greens
- 1 Tbsp pine nuts toasted
Put kelp noodles in a large mixing bowl. Squeeze the 1/2 lemon over the noodles and cover with water. Leave for 30 minutes.
Drain noodles and put back in the mixing bowl. Cut noodles with scissors to break them up a bit more.
Add the 2 Tablespoons of pesto and mix through. Then add the sun dried tomatoes and olives. Mix through. Add the mixed salad greens and toasted pine nuts and toss through.