Pescatarian Basil-Pesto Cucumber Melon Salad
This salad is a stunning collision of sweet, cool, and herby — the kind of dish that looks like it took serious effort but comes together in minutes with a food processor and a handful of fresh ingredients. Juicy cantaloupe or honeydew pairs beautifully with crisp English cucumber, and the homemade basil-parsley pesto ties everything together with a bright, garlicky punch. A touch of turmeric in the pesto gives it a subtle warmth and a gorgeous golden-green hue that makes the whole bowl look almost too pretty to eat. Since the pesto is made entirely from scratch with olive oil, fresh herbs, lemon, and garlic, there's no guesswork about what's actually in it — just clean, vibrant flavors you can feel good about. A short rest in the fridge lets the pesto cling to every piece of fruit and 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 really elevates the whole thing. It's the kind of effortless, produce-forward dish that belongs on every warm-weather table.
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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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