Rice 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 blend right in the food processor. The homemade pesto skips pine nuts and cheese entirely, leaning instead on fresh basil, parsley, garlic, olive oil, and a hit of lemon for a sauce that's clean, punchy, and surprisingly complex. A pinch of turmeric gives the dressing a warm golden undertone that makes the whole bowl look as good as it tastes. For anyone navigating grain-free eating, this is the kind of dish that proves you're not missing a thing — no fillers, no starchy binders, just real ingredients doing all the work. A quick 15-minute rest in the fridge lets the pesto cling to every cube of fruit and every slice of cucumber, so the flavors are fully melded by the time it hits the table. Torn fresh mint scattered over the top adds one last layer of cool, aromatic freshness that ties everything together beautifully. Serve it as a light lunch, a side at a backyard cookout, or an elegant starter — it disappears fast either way.
About FigFig 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!