Raw Diet

Pistachio Pesto Noodle Salad

Salad greens and zucchini noodles are tossed with a creamy, nutty and protein-rich pesto. Pistachios stand in for pine nuts (which are typically used to make pesto) and contain less fat, while creamy avocado adds a rich, velvety texture.

Prep Time
20 min
20 min


  • 2 zucchini, trimmed (TIP: If you don't have a spiral slicer, try using 1 12-oz pkg kelp noodles or 3 1/2 oz brown rice pasta of your choice, cooked.)
  • 2 cups spring or mesclun greens
  • 1/2 cup raw unsalted shelled pistachios
  • 1/2 tsp finely chopped garlic
  • 1/4 tsp sea salt
  • 1 lightly packed cup fresh basil leaves, plus additional chopped fresh basil leaves for garnish, optional
  • 1/4 cup pitted, peeled and chopped avocado (about 1/4 avocado)
  • 1 tbsp extra-virgin olive oil
  • 1 1/2 tsp fresh lemon juice
  • 12 cherry tomatoes, halved, optional
  • 1/4 cup julienned carrots, optional


  1. Working one piece at a time, secure zucchini into spiral slicer and turn crank to create angel hair noodles. (NOTE: Always read the directions for your spiral slicer as they vary by brand.) Transfer zucchini noodles to a large bowl. Add greens.
  2. Prepare pesto: In a small food processor, process pistachios, garlic and salt until pistachios are finely ground. Add 1 cup basil, avocado, oil and lemon juice and process until well combined. Add 2 tbsp water and process until combined. Add additional 2 tbsp water and process until well combined. (TIP: If you prefer a thinner pesto, add water in 1-tbsp increments until desired consistency is reached.)
  3. Add desired amount of pesto to zucchini and greens mixture and toss to coat. Divide among serving bowls. Garnish with tomatoes, carrots and chopped basil, if desired.

Nutrition Information

  • Serving Size 1 1/2 cups
  • Calories 165
  • Carbohydrate Content 12 g
  • Cholesterol Content 0 mg
  • Fat Content 12 g
  • Fiber Content 4 g
  • Protein Content 6 g
  • Saturated Fat Content 2 g
  • Sodium Content 195 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 3 g