Anti Inflammatory Basil-Pesto Cucumber Melon Salad
Cool, crisp, and genuinely vibrant, this cucumber melon salad is the kind of dish that makes summer eating feel effortless and intentional at the same time. The real star is the homemade basil-parsley pesto, which gets a quiet but powerful boost from ground turmeric — one of the most well-researched anti-inflammatory ingredients you can work into everyday cooking. Extra-virgin olive oil ties the pesto together while adding its own beneficial properties, and the fresh lemon juice and zest keep everything tasting bright rather than heavy. Cantaloupe or honeydew brings natural sweetness that plays beautifully against the herby, garlicky dressing, while English cucumber adds satisfying crunch without weighing the bowl down. A short rest in the fridge lets the pesto cling and the flavors meld, so every bite is cohesive rather than scattered. Torn fresh mint scattered over the top right before serving adds one last layer of freshness that makes the whole thing feel a little fancy with almost zero extra effort. It's the kind of recipe that looks impressive at a gathering but quietly checks every box for eating in a way that supports your body.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!