Low Iodine Basil-Pesto Cucumber Melon Salad
This salad is a stunning collision of sweet, cool, and herby — juicy melon and crisp cucumber tossed in a vibrant homemade pesto that you'll want to put on everything. The pesto itself skips the pine nuts and cheese that typically define the sauce, leaning instead on fresh basil, parsley, garlic, and good olive oil for a clean, bright flavor that still feels indulgent. A touch of turmeric and lemon zest gives it a subtle warmth and citrusy lift that makes the whole bowl feel intentional and a little unexpected. For anyone navigating iodine restrictions, store-bought dressings and condiments can be a minefield of hidden additives, so blending your own pesto from whole, simple ingredients puts you completely in control. The short chill time before serving is worth every minute — it lets the pesto cling to the fruit and cucumber so each bite is fully coated and deeply flavored. Torn fresh mint scattered over the top right before serving adds one final layer of cool freshness that ties everything together beautifully.
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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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!