Artificial Flavors Free Basil-Pesto Cucumber Melon Salad
This vibrant summer salad is the kind of dish that makes people stop mid-bite and ask what's in it. Juicy cantaloupe or honeydew pairs with cool cucumber slices, all tossed in a bright, herbaceous pesto made entirely from scratch — fresh basil, parsley, garlic, olive oil, lemon, and a pinch of turmeric for a subtle golden warmth. Every single ingredient here is whole and real, so there's no need to squint at a label wondering what "natural flavor" actually means. Making the pesto yourself in a food processor takes just a couple of minutes, and you get full control over exactly what goes into it. A short rest in the fridge lets the pesto cling to the fruit and cucumber so every bite is evenly coated and deeply flavorful. Torn fresh mint scattered over the top at the end adds one more layer of clean, garden-fresh aroma. It's refreshing, a little unexpected, and genuinely hard to stop eating.
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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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