Coconut 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, crisp cucumber, and the whole thing gets tossed in a bright, herby pesto built from fresh basil, parsley, garlic, and a splash of lemon. A pinch of turmeric gives the dressing a subtle warmth and a gorgeous golden hue that makes the green pesto absolutely pop against the pale melon. Many store-bought pestos sneak in unexpected oils or additives, but this one is made entirely from scratch in a food processor with clean, straightforward ingredients — so you know exactly what's going into the bowl. A short rest in the fridge lets the pesto cling to every piece of fruit and cucumber, deepening the flavors before you even take a single bite. Torn fresh mint scattered over the top right before serving adds one last layer of cool, aromatic freshness. It's light enough to serve as a starter, impressive enough to bring to a summer gathering, and honestly refreshing enough to eat straight from the bowl.
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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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