Honey Free Basil-Pesto Cucumber Melon Salad
This vibrant summer salad is a total showstopper — juicy melon and cool cucumber tossed in a bright, herbaceous pesto that you blend up fresh in minutes. The homemade pesto leans on basil, parsley, garlic, lemon, and a touch of turmeric for color and depth, with no sweeteners of any kind in sight. That matters more than you might think, since store-bought dressings and even some pestos sneak in sweetening agents that can make a simple salad off-limits. Here, every ingredient is straightforward and plant-based, so there's nothing to second-guess. A short chill in the fridge lets the pesto cling to the fruit and cucumber, making each bite taste like it came together on purpose. Torn fresh mint scattered over the top adds one last layer of cool, aromatic freshness that ties the whole bowl together. It's the kind of effortless, crowd-pleasing dish that looks far more impressive than the work it actually takes.
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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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