Dairy Free Basil-Pesto Cucumber Melon Salad
This vibrant summer salad is a genuinely unexpected combination that earns its place at any table — sweet, juicy melon and cool cucumber draped in a bright, herby pesto that you'll want to put on everything. The pesto itself skips the usual parmesan entirely, leaning instead on fresh basil, parsley, garlic, and a hit of lemon for that punchy, aromatic depth. A pinch of turmeric gives it a gorgeous golden-green hue and a subtle warmth that makes the whole thing feel a little more special than your average summer side. Because every component is made from scratch right in your food processor, there's no guessing about hidden dairy in a store-bought sauce. Tossing the salad and letting it chill for fifteen minutes is a small step that makes a big difference — the pesto clings beautifully and the flavors settle into something that tastes far more composed than the effort involved. Torn fresh mint scattered over the top at the end adds one last layer of cool, garden-fresh flavor. It's the kind of dish that disappears fast at a cookout and always prompts someone to ask for the recipe.
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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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