Pregnancy Friendly Basil-Pesto Cucumber Melon Salad
This vibrant salad is a refreshing collision of sweet melon, cool cucumber, and a bright, herb-packed pesto that comes together in minutes. The homemade pesto skips the pine nuts and cheese entirely, leaning instead on fresh basil, parsley, garlic, and good olive oil for a clean, vivid flavor — no store-bought shortcuts needed. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue while bringing along its well-loved anti-inflammatory properties, making it a thoughtful touch during pregnancy. Fresh lemon juice and zest keep everything tasting lively, and a short rest in the fridge lets the pesto cling beautifully to every piece of fruit and cucumber. The result is something that feels fancy enough for a gathering but genuinely easy to pull off on a weeknight. Torn mint scattered over the top at the end adds a cool, aromatic finish that makes the whole bowl feel like summer in a dish.
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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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