Macadamia Free Basil-Pesto Cucumber Melon Salad
This bright, refreshing salad is the kind of dish that makes you rethink what a salad can be — juicy melon and crisp cucumber tossed in a vibrant homemade pesto that's herby, garlicky, and just a little citrusy. The pesto itself skips the pine nuts entirely and leans on fresh basil, parsley, and good olive oil to build that classic green sauce flavor, so there's no need to swap or substitute anything. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue that makes the whole bowl look like something from a restaurant menu. Tossing the fruit and cucumber in just a few spoonfuls of the pesto keeps things light rather than heavy, and a short chill in the fridge lets everything meld into something that tastes way more intentional than the effort involved. Torn fresh mint scattered over the top right before serving adds a cool, aromatic finish that ties the whole thing together beautifully. It's the kind of recipe that works just as well as a backyard cookout side as it does a light lunch on a hot afternoon.
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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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