Oats Free Basil-Pesto Cucumber Melon Salad
This vibrant summer salad is a total showstopper — sweet, juicy melon and cool cucumber get tossed in a bright, herbaceous pesto that you'll want to put on everything. The homemade pesto comes together in minutes using fresh basil, parsley, garlic, olive oil, lemon, and a pinch of turmeric that gives it a gorgeous golden-green hue. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your bowl. A short rest in the fridge lets the pesto cling to the fruit and cucumber, deepening the flavors beautifully before it even hits the table. Torn fresh mint scattered over the top adds one final layer of cool, aromatic freshness that makes the whole dish feel almost fancy. It's the kind of recipe that looks like you spent way more effort than you actually did — and that's always a win.
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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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