MSG Free Basil-Pesto Cucumber Melon Salad
This salad is a bright, refreshing combination of juicy melon and cool cucumber, all tied together with a vibrant homemade basil pesto that you'll want to put on everything. The pesto comes together in a food processor using fresh basil, parsley, garlic, olive oil, lemon juice, and a pinch of turmeric — every single ingredient is whole and recognizable, with no flavor enhancers or hidden additives to worry about. That matters more than it might seem, since store-bought pestos and pre-made dressings are common culprits for sneaking in unwanted flavor boosters. Making it from scratch here means you stay in complete control of what goes into the bowl. A short rest in the refrigerator lets the pesto cling to the fruit and cucumber so every bite is evenly coated and deeply flavored. Torn fresh mint scattered over the top adds one last layer of cool, herby freshness that makes the whole dish feel a little fancy without any extra effort. It's the kind of salad that looks impressive at a summer table but comes together with almost no fuss.
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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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