Fish Free Basil-Pesto Cucumber Melon Salad
This bright, refreshing 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 cucumber slices, and the whole thing gets tossed in a vibrant homemade pesto built from fresh basil, parsley, garlic, and a splash of lemon juice. A pinch of turmeric gives the dressing a subtle golden warmth and a gorgeous color that makes the finished bowl look almost too pretty to eat. Because the pesto is made entirely from herbs, olive oil, and citrus, there's no need to scan labels for hidden anchovies or fish-based additives that sneak into so many store-bought versions. Everything here is straightforward and plant-based, so you can dress the salad with total confidence. A short rest in the fridge lets the pesto cling to the fruit and cucumber before you scatter torn mint over the top and serve. It's the kind of effortless, crowd-pleasing dish that works just as well at a backyard cookout as it does on a weeknight dinner table.
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!