Low Sugar Basil-Pesto Cucumber Melon Salad
This salad is a bright, refreshing combination of juicy melon and crisp cucumber, brought together by a vibrant herb pesto that you won't find in any jar at the store. The dressing is built entirely from fresh basil, parsley, garlic, olive oil, lemon, and a pinch of turmeric — nothing added to sweeten it up, because the cantaloupe or honeydew does all that work naturally. For anyone keeping a close eye on added sugars, this is the kind of dish that feels indulgent without a single gram of sweetener sneaking in. The food processor does the heavy lifting for the pesto, and once it's tossed with the fruit and cucumber, a quick chill in the fridge lets everything meld into something that tastes far more intentional than the effort required. Torn fresh mint scattered over the top adds one last pop of brightness that makes the whole platter look stunning. It works beautifully as a light lunch, a side at a summer cookout, or an elegant starter that happens to be completely wholesome.
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
For the salad
- 3 cups cantaloupe or honeydew melon, cut into 1-inch cubes
- 2 cups english cucumber, halved lengthwise and sliced ¼-inch thick
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Combine the basil, parsley, and garlic in a food processor and pulse 8–10 times until coarsely chopped.
- 2
With the processor running, drizzle in the olive oil in a slow, steady stream until the mixture is smooth and bright green, about 30 seconds. Scrape down the sides, then add the lemon juice, lemon zest, salt, and turmeric. Pulse 3–4 more times until fully incorporated. Taste and adjust salt.
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