Ginger Free Basil-Pesto Cucumber Melon Salad
This salad is a stunning collision of sweet, cool, and herby — juicy melon and crisp cucumber get tossed in a vibrant homemade basil pesto that you'll want to put on everything. The pesto comes together in a food processor in just a couple of minutes, blending fresh basil, parsley, garlic, olive oil, and a bright hit of lemon juice and zest into something silky and deeply green. A pinch of turmeric adds a subtle warmth and a gorgeous golden undertone without any heat or spice that could complicate the dish. Because every element is made from scratch here, there's no need to scan labels or worry about hidden warming spices sneaking in through a store-bought sauce or dressing. A short rest in the fridge lets the pesto cling to the fruit and cucumber so every bite is fully coated and flavor-forward. Torn fresh mint scattered over the top right before serving adds one last layer of cool, aromatic freshness. It's the kind of salad that looks impressive on a platter but comes together with almost no effort at all.
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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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