Mustard Free 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 dressing comes together in a food processor with fresh basil, parsley, garlic, olive oil, and a bright hit of lemon juice and zest, plus a pinch of turmeric that gives it a gorgeous golden-green glow. Because the pesto is made entirely from scratch, there's zero guesswork about hidden condiments or spice blends that sometimes sneak in unwanted ingredients. Store-bought dressings and pestos can be surprisingly tricky to vet, so blending your own in minutes is genuinely the smarter move here. A short rest in the fridge lets the pesto cling to every cube of cantaloupe and every slice of cucumber, so the first bite is fully loaded with flavor. Torn fresh mint scattered over the top right before serving adds one more layer of cool, aromatic freshness that makes the whole bowl feel like summer on a platter.
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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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