Lactose Free Basil-Pesto Cucumber Melon Salad
This bright, herb-forward salad is the kind of dish that makes people stop and ask what's in it — in the best possible way. Juicy cantaloupe or honeydew pairs with cool cucumber slices, and the whole thing gets tossed in a vivid homemade pesto that skips the cheese entirely without sacrificing any depth. The pesto leans on fresh basil, parsley, garlic, and a touch of turmeric for color and warmth, with lemon juice and zest cutting through the richness of the olive oil beautifully. Traditional pesto often calls for parmesan, which makes it off-limits for anyone avoiding dairy, but this version proves you genuinely don't need it — the herbs and citrus do all the heavy lifting. A short rest in the fridge lets the pesto cling to every piece of fruit and cucumber so each bite is fully coated and fragrant. Torn fresh mint scattered over the top right before serving adds one more layer of cool, summery freshness. It's effortless enough for a weeknight but looks stunning on a platter for guests.
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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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