Eosinophilic Esophagitis Friendly Basil-Pesto Cucumber Melon Salad
Bright, cooling, and unexpectedly elegant, this cucumber and melon salad gets dressed in a vibrant herb pesto that skips the usual pine nuts and cheese entirely — making it a genuinely safe and satisfying option for anyone managing eosinophilic esophagitis. The pesto is built from fresh basil, parsley, garlic, and olive oil, with a squeeze of lemon and a pinch of turmeric adding depth without relying on any common trigger ingredients. It comes together in a food processor in under a minute, which means the hardest part is honestly just cutting the melon. Juicy cantaloupe or honeydew pairs beautifully with cool English cucumber, and after a short rest in the fridge, the pesto clings to every piece in the most satisfying way. A handful of torn fresh mint on top makes it feel like something you'd order at a nice restaurant. This is the kind of dish that proves eating around dietary restrictions doesn't have to mean eating around flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!