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Cucumber Noodles with Mustard Greens Pesto | A beautiful, bright detox salad perfect for spring. Raw, vegan, and so easy to throw together! | simplytothrive.com

Cucumber Noodles with Mustard Greens Pesto

A beautiful, bright detox salad perfect for spring. With cleansing vegetables and a vibrant sauce. Raw, vegan, oil-free and so easy to throw together! Serve with your favorite main dish or add protein such as chickpeas.
Total Time 15 minutes
Author Noelle Parton

Ingredients

For the salad

  • 3-4 large Persian cucumbers, or 1 large English, spiralized
  • 1/2 - 1 cup artichoke hearts, quartered
  • 1/2 - 1 cup kalamata olives, halved or quartered
  • 1 medium to large red bell pepper, diced
  • Additional add-ins: sundried or cherry tomatoes, chickpeas, snap peas, etc.

For the pesto

  • 2-3 full stalks kale, leaves removed and roughly chopped
  • 2-3 full leaves mustard greens, roughly chopped
  • Handful fresh mint or basil leaves
  • 1/2 - 1 lemon, the outer yellow cut off (can leave whole or juice)
  • 1/2 cup green peas
  • 2-3 cloves garlic
  • Pinch Celtic sea salt and freshly ground black pepper
  • Water, as needed

Instructions

For the salad

  1. Add as much of all ingredients for the salad to a large mixing bowl and toss. Set aside.

For the pesto

  1. Add the ingredients, except for the water, to a blender or food processor. Begin blending, adding water only as needed to help the ingredients blend well. Blend until you reach desired consistency - leave as chunky or blend to as smooth as you'd like.

  2. Taste. Adjust if needed. If too spicy, blend with extra kale or peas. Add more lemon if you want it more acidic.
  3. Pour onto your salad ingredients and mix until thorough coated. Serve with your favorite main dish or add chickpeas to make a main dish. Top with hemp seeds or desired topping.

Recipe Notes

The cucumber noodles can be partially or fully swapped with zucchini noodles.