Mushroom Free Basil-Pesto Cucumber Melon Salad
This bright, refreshing salad is the kind of dish that makes you rethink what a salad can be — sweet melon, cool cucumber, and a vivid herb pesto that ties everything together in the most unexpected way. The pesto here skips the pine nuts and cheese entirely, leaning on fresh basil, parsley, garlic, and a splash of lemon juice to build real depth of flavor. A pinch of turmeric gives it a gorgeous golden-green hue and a subtle warmth that plays beautifully against the juicy fruit. Because every ingredient is whole and plant-based, there's zero guesswork about hidden fungi or mushroom-derived additives sneaking in — something that can be genuinely tricky with store-bought dressings and pesto jars. A short rest in the fridge lets the pesto cling to the melon and cucumber so each bite is fully coated and flavor-packed. Torn fresh mint scattered over the top right before serving adds one last layer of brightness that makes the whole bowl feel almost impossibly fresh.
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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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