Fructose Free Basil-Pesto Cucumber Melon Salad
This salad is a stunning collision of cool, juicy melon and crisp cucumber, all pulled together by a vibrant herb pesto that you blend right in the food processor. The pesto skips the usual pine nuts and cheese entirely, leaning instead on fresh basil, parsley, garlic, and a bright hit of lemon juice and zest — which means every ingredient is straightforward and easy to verify for a low-fructose approach. Cantaloupe and honeydew both sit on the friendlier end of the fruit spectrum, and pairing them with cucumber keeps the overall sugar load light without sacrificing any of that refreshing, summery feel. A pinch of turmeric gives the pesto a warm golden undertone that makes the whole bowl look as good as it tastes. A short rest in the fridge lets the pesto cling and the flavors settle into something that feels genuinely composed rather than thrown together. Torn mint scattered over the top at the end adds a cool, aromatic finish that takes it from simple side dish to something you'd proudly set on a dinner table.
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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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