Celery Free Basil-Pesto Cucumber Melon Salad
This vibrant summer salad is a genuine crowd-pleaser — sweet, juicy melon and cool cucumber get tossed in a bright, herby pesto that you blend right in the food processor. The dressing is built from fresh basil, parsley, garlic, olive oil, and a hit of lemon, with a pinch of turmeric that gives it a gorgeous golden-green glow. Every ingredient in this recipe is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. A short rest in the fridge lets the pesto cling to the fruit and cucumber, deepening the flavor before it even hits the table. Torn fresh mint scattered over the top adds one last layer of freshness that makes the whole bowl feel like something you'd order at a fancy bistro. It comes together with minimal effort and zero cooking, which makes it perfect for warm-weather entertaining or a quick weeknight side.
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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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