Paleo Basil-Pesto Cucumber Melon Salad

Total time35 min

Prep time20 min

Cook time0 min

4.6

(20)

This salad is a stunning collision of sweet, cool, and herbaceous — the kind of dish that looks like it took serious effort but comes together in minutes. Juicy cantaloupe or honeydew pairs beautifully with crisp cucumber, and the homemade basil-parsley pesto ties everything together with bright, garlicky depth. The pesto itself skips the cheese and pine nuts you'd find in a traditional version, relying instead on fresh herbs, olive oil, lemon, and a pinch of turmeric for color and warmth — all completely grain- and legume-free. That makes it a natural fit for anyone eating closer to whole, unprocessed foods without having to swap or substitute a single thing. A short rest in the fridge lets the pesto cling to every cube of fruit and slice of cucumber, so the first bite is fully loaded with flavor. Torn fresh mint scattered over the top adds one more layer of freshness that makes this feel genuinely special. Serve it as a light lunch, a refreshing starter, or a side that steals the show at any warm-weather table.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!