Cinnamon Free Basil-Pesto Cucumber Melon Salad
This bright, herby salad is the kind of dish that makes people stop mid-bite and ask what's in it. Juicy cantaloupe or honeydew pairs beautifully with cool cucumber, and the homemade basil-parsley pesto ties everything together with a garlicky, lemony punch. A pinch of turmeric gives the dressing a subtle warmth and a gorgeous golden hue without leaning on any spice that might be off-limits. Every single ingredient here is naturally free of cinnamon, so there's no label-reading stress or worrying about spice blends that sneak it in. The pesto comes together in a food processor in under a minute, and a short rest in the fridge lets the flavors meld into something that tastes far more impressive than the effort involved. Torn fresh mint scattered over the top at the end adds a cool, aromatic finish that makes the whole bowl feel like summer on a plate.
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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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